Komatsuna with Polenta

|Bitter greens are delicious when paired with this creamy cheesy polenta.|komatsuna leaves|large bunch of komatsuna3 cloves garlic peeled & sliced2 tbsp olive oil (or coconut oil butter or bacon fat)½ tsp coarse salt½ cup walnuts (toasted if liked)235 ml chicken stock235 ml whole milk1 bay leaf128 g yellow cornmeal65 g Gruyere shredded28 g unsalted butter½ tsp coarse salt¼ tsp freshly ground black pepper|Wash komatsuna and trim stem ends. Wash stems thoroughly to remove sand. Cut into 2€ pieces; set aside until ready to use.Fill a large saucepan with water and 1 tsp salt and bring to a boil. Prepare a bowl filled with ice water; set aside.While waiting for the water to boil start the polenta: combine broth milk and bay leaf in a medium saucepan; bring to boil then turn off heat cover and let sit for 10 minutes.Once the water boils drop in komatsuna pieces to blanche for about 2 minutes then remove with a slotted spoon and drop into the ice water to stop the cooking process. Remove pieces with slotted spoon and pat dry with paper towel or a salad spinner.In a saute pan heat olive oil with garlic over medium heat. When garlic gets nicely browned remove from pan.Add komatsuna to oil and sprinkle with kosher salt. Increase heat to medium/high to saute the greens for about 6-8 minutes. Turn off heat and leave uncovered while you prepare polenta.Remove bay leaf from milk. Bring back to boil then reduce to medium heat and slowly sprinkle in cornmeal whisking vigorously at each pour. Keep whisking until the cornmeal has absorbed the liquid and it is smooth.Remove from heat and stir in cheese butter salt and pepper.Transfer polenta to serving dishes top with komatsuna walnuts and a few grinds of fresh black pepper (to taste).|10.00 minutes|2|My Delicious Blog