For the polenta:
4 cups water
1 teaspoon salt
Freshly ground black pepper
3/4 cup polenta (or corn grits)
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
4 strips of bacon, cut into 1/2 inch strips
1 to 3 leeks, white and light-green parts only, sliced thin
3 heads of green garlic, minced
1 bag of Eatwell stir-fry mix, washed, de-stemmed, and roughly chopped
Juice of 1/2 a lemon
Red pepper flakes
Salt and pepper to taste
Combine water, salt, and pepper in a small saucepan. Bring water to a boil. Once water is boiling, pour polenta in a steady stream into the water, whisking constantly. Reduce heat to medium-low and continue to whisk. Stir until polenta is thickened, but creamy (8 to 10 minutes). Remove from heat. Stir in cheese and butter, mix until incorporated. Taste, add salt and pepper if needed.
Heat large pan or skillet over medium heat. Once the pan is hot, add bacon pieces. Cook until fat has rendered and bacon has begun to crisp. Remove from pan with a slotted spoon and allow to drain on a paper towel.
Return pan (with bacon fat) back to the stove. If you have really fatty bacon, you may need to pour off some of the fat. (You want about 1 tablespoon of bacon grease left in the pan). Cook leeks and green garlic in the bacon fat until tender, about 3 to 4 minutes. At this point, add in chopped stir-fry mix and squeeze lemon juice over the whole pan. Cover, turn down to medium-low, and allow stir-fry greens to cook and steam for 5 minutes. Stir occasionally, checking to make sure everything is cooking evenly. Once the greens have fully wilted (8 to 10 minutes), add bacon back into the pan.
Squeeze a bit more lemon juice over the mixture, and season with salt, pepper, and red chili flakes. Remove from heat, and serve stir-fry mix and green garlic mixture over cheesy polenta.
Adapted from Rosemarried.com