• 1/4cup pine nuts
  • 18ounces precooked polenta loafflavored if desired
  • 1cup vegetable stock
  • 10ounces (2 bags) prewashed spinach or arugula
  • 128-ounce can crushed tomatoes, with liquid
  • 4ounces feta cheese, crumbled
  1. Place pine nuts in a hot skillet and stir constantly until nuts just begin to turn brown. Remove.
  2. 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.
  3. Keeping heat very low, add greens, then tomatoes and their liquid, in a layer on top of the hot polenta. Do not stir.
  4. 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.
Recipe Notes

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.