Easy Polenta Stuffed Colllards

When preparing each ingredient for the recipe feels like too much trouble, go ahead and treat yourself to Kitchen Kulture Grits and Thai Peanut Sauce so this delicious meal comes together more quickly. To really save time, think ahead and grill up some boneless chicken thighs or breasts the next time you have the grill going. Then cut into strips and reheat.

Ingredients

1 share collard greens (.75lb.)
1 pt. Kitchen Kulture Cheddar, Smoked Gouda or Coconut Grits, defrosted
1 share asparagus (.75lb.), cut in 1 inch pieces
2-3 garlic scapes or scallions, chopped
1 share Ozark Forest mushrooms, rinsed and sliced or torn
Grilled chicken thighs, cut in strips or chunks
Olive oil 
Salt and pepper to taste

Kitchen Kulture Thai Peanut Sauce for Dipping

Preparation
Start a large pot of salted water to boil. Heat olive oil over medium high heat and mushrooms. When they begin to soften, and asparagus and garlic scapes or scallions. Cook, stirring often until tender, then add salt and pepper to taste.

Cut the stems off your rinsed collards and blanch in boiling water for about 3-4 minutes. Reheat the chicken and heat the grits/polenta and peanut sauce.

Remove collards from water to drain. Arrange flat so you can work with one at a time on each dinner plate. Smear on a thin layer of grits along one side of the spine, add some vegetables and chicken strips on top. Gently roll one edge of the collard over the fillings and tuck in each side. Roll it up the rest of the way, using strips from any badly ripped leaves to seal up the splits that will inevitably happen. Relax, your family and friends don’t care if there are tears and it doesn’t look perfect, especially if it tastes delicious!