Speed is always desirable when you're cooking campside, and this layered polenta dish assembles fast and easily when the troops are hungry. Serve in large dollops with a simple green salad and French bread.
- Place pine nuts in a hot skillet and stir constantly until nuts just begin to turn brown. Remove.
- Break polenta into small clumps in a large, deep, nonstick saucepan over low fire or heat. Add stock in small splashes, stirring constantly until polenta is smooth and thick.
- Keeping heat very low, add greens, then tomatoes and their liquid, in a layer on top of the hot polenta. Do not stir.
- Add feta and pine nuts. Cover and let stand over lowest possible heat until greens have steamed and cheese has begun to melt, about 5 minutes.
Camp Tip: Lighten your load early by serving this hearty dish as your first-night meal. For a Southwestern twist, add a small can of diced green chilies and substitute Monterey Jack for the feta.