Creamy Polenta with Garlicky Greens & Turnips

For the polenta:

4 cups water

1 teaspoon salt

1 cup dry polenta

¾ teaspoon ground black pepper

½ cup grated parmesan cheese

3 tablespoons butter

For the veggies:

2 tablespoons olive oil

1 tablespoon butter

1 onion, thinly sliced

½ teaspoon salt

4 cloves garlic, minced

Pinch of crushed red pepper flakes

1 lb turnips, cut into bite-sized cubes

1 bunch hearty greens (kale, collards, or turnip greens), destemmed and leaves cut into ½-inch ribbons

Freshly ground pepper, to taste

Fresh parsley, for garnish

In a heavy-bottomed saucepan, bring the water and salt to a boil. Add the polenta, whisking constantly, until there are no more lumps. Turn down the heat to low and continue whisking until the polenta starts to thicken and no longer settles to the bottom of the pot. Continue cooking (stirring every few minutes) until the polenta is thick, about 20 minutes. Add in the parmesan, butter, and black pepper and stir thoroughly, then remove from the heat.

Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions and salt and sauté until the onions start to soften and turn golden. Add the garlic and red pepper flakes and cook until fragrant, 1 minute. Add the turnips and sauté until tender, about 5–7 minutes. Add the greens, cover with a lid, and cook until the greens have wilted, another 3–5 minutes. Remove the lid and continue to cook until the veggies are caramelized.

To serve, spoon polenta onto each plate and top with a scoop of the veggies, more cheese, chopped fresh parsley, and a poached egg, if desired.