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Creamy Polenta with sautéed greens and hemp honey-whipped goat cheese

Creamy Polenta with sautéed greens and honey-whipped goat cheese


Polenta Ingredients

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup polenta or yellow cornmeal
  • 1/4 cup (1/2 stick) butter


For the Polenta: Bring 4 cups water and 1 teaspoon salt to boil in a large saucepan. Gently whisk in polenta stirring constantly until mixture is smooth and begins to thicken. Reduce heat to medium-low and cook until tender and thickened but still creamy, stirring often, about 30 minutes. Stir in butter. Season with salt and pepper.


Sautéed Greens Ingredients


  • 1 pound Swiss chard or other greens, such as kale, cut into  1/4"-1/2" strips and pieces
  • 2 tablespoons extra-virgin olive oil
  • In a large skillet, heat extra-virgin olive oil over medium heat. Add stems, garlic cloves, and onion and sauté until onion softens. Add the leaves and cook, stirring occasionally, until tender, about 5 minutes. Set aside until ready to assemble polenta bowl.


  • 5 ounces goat cheese, room temperature
  • 2 ounces Greek yogurt, full fat is best
  • 1 tablespoon Colorado Hemp Honey Raw Relief
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper


In the bottom of a stand mixer or food processor, add goat cheese and yogurt. Using the whisk attachment, whisk on high until light and fluffy, about 1-2 minutes. Alternatively, if using food processor, mix until smooth. Add in honey, salt and black pepper. Whip another 30 seconds.

 For a savory-sweet breakfast, serve polenta in a bowl topped with greens and a scoop of whipped goat cheese. Drizzle honey over everything, if desired, and finish with a sprinkle of salt and pepper.



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