Imagine golden-crust circles of creamy green-speckled polenta artistically arranged on a matte white dish. Swirls of vibrant red tomato vinaigrette whimsically navigate around and across the polenta, creating a stunning visual contrast. The plate is garnished with fresh basil leaves for added pop of color.

Polenta Collard Green Gratin with Tomato Vinaigrette

Name: Polenta Collard Green Gratin with Tomato Vinaigrette
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound collard greens stems removed, leaves chopped; 1 1/2 cups coarse yellow polenta; 5 cups vegetable broth; 1 1/2 cups freshly grated Parmesan cheese; 2 tablespoons olive oil; 4 Roma tomatoes chopped; 1 tablespoon red wine vinegar; 1/2 teaspoon Dijon mustard; to taste Salt; to taste black pepper

Creamy, earthy gratin with vibrant tangy tomato vinaigrette.

Category Main Course

Prep 15 minutes

Cook 60 minutes

Style Italian

Technique Baking

Diet Friendly Vegetarian

Daily recipe · March 05, 2024

A little about this dish

For a twist on traditional Italian cuisine, try this hearty, nutritious, and vibrant dish that pairs a golden-crusted Polenta Collard Green Gratin with a tangy Tomato Vinaigrette. The rustic, creamy polenta pairs beautifully with the robust, earthy flavor of collard greens; while the colorful tomato vinaigrette adds an irresistible zip.

Ingredients (for 4)

Collard greens — 1 pound — stems removed, leaves chopped
Coarse yellow polenta — 1 1/2 cups
Vegetable broth — 5 cups
Freshly grated parmesan cheese — 1 1/2 cups
Olive oil — 2 tablespoons
Roma tomatoes — 4 — chopped
Red wine vinegar — 1 tablespoon
Dijon mustard — 1/2 teaspoon
Salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🌡️🔥🕜

Preheat your oven to 375°F in preparation for baking the dish.
Step 2 — 🥘🌽🔥

In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta. Reduce heat to low, cover, and simmer, stirring occasionally until creamy, about 25 minutes.
Step 3 — 🍳🥬🍃

Heat the olive oil in a large skillet over medium heat. Add the chopped collard greens and sauté until wilted and tender.
Step 4 — 🍲🧀🥘

Stir the cooked collard greens and 1 cup Parmesan cheese into the cooked polenta. Season with salt and black pepper. Spoon the mixture into a gratin dish.
Step 5 — 🧀🍲💛

Sprinkle the top of the polenta mixture with the remaining Parmesan cheese.
Step 6 — 🕰️🔥🍲

Bake in the preheated oven until the top is golden and crispy, about 35 minutes.
Step 7 — 🍅🍶🥣

While the gratin is baking, combine the chopped tomatoes, red wine vinegar, and Dijon mustard in a bowl. Stir well to combine and set aside as your tomato vinaigrette.
Step 8 — 🔥🍲🥂

Serve the gratin hot, drizzled with the tomato vinaigrette.

A final fox tip

You can switch Parmesan cheese for a vegan cheese for a vegan version of this dish. Kids can help with stirring the polenta and collard greens, but be careful around the hot stove. This gratin is also high in fiber and a good source of calcium. Enjoy!