Thursday: Polenta with greens and salami

After reading Heat, I more or less had to make a batch of polenta.

For the polenta itself I used 200g medium-coarse polenta and 1l of chicken stock. Towards the end I stirred in butter and parmesan cheese.

For a topping I used the greens from the radishes we had just gotten in the biokiste and a dried salami that had been hanging in the kitchen for a bit: cook some chopped onions and garlic in a bit of olive oil with the finely diced salami and a couple piri piri chilis. When the onions have softened, add some washed radish greens and a pinch of salt. Cook until the greens are ready to go, then serve on top of the polenta.

We ate this with the usual green salad and some pan-browned brussel sprouts.