Wish Upon A Dish: Greens Stuffed Corn Pudding ♥ Easy, peasy side for two

July 13, 2017

Greens Stuffed Corn Pudding ♥ Easy, peasy side for two


I happen to love polenta or anything made with cornmeal. Seems I am the only one (of two) in this house that does.

Now the Nudge tells another story. He will look me in the eye and say "I like polenta, just not as much as you do."
Cute.
I saw these stuffed polenta cakes and just had to make them. When cooking for two (and the one of the "two" not a big cornmeal fan), I know enough to make a sample batch.
Just to test the waters, so to say.
If he takes a bite and I get good reaction, I pin the recipe and do the happy dance. Needless to say that list is small but this was big.

I think the key was making this with corn muffins. They tend to be on the sweeter side with a lighter consistency than corn bread, at least the oversized Puffin Muffins at my local supermarket. Damn those babies are way too good (meaning NOT good for a diet).

You could make homemade muffins but when cooking for two, a dozen muffins means 6 muffins each and I know (because of the "one" of the two being a cornmeal zealot) that I would end up eating 10 muffins.
Not good.

Buying one large muffin (picture Costco-size) makes more sense and is the perfect amount for two sides.



While I baked mine in 2-8oz ramekins, for a family a Texas muffin tin is perfect.

I successfully halved the original recipe. I also used canned mustard greens. You need a hearty green, like canned collards or fresh kale or arugula (will add an additional step) that won't disintegrate during the baking process.

Don't poo poo me for not making polenta, it would not work in this recipe. Trust me, I tried it the first time.
Could you make this recipe presentation in a casserole pan? No, and I will tell you why.
If you look at the first picture you will see that when cutting for picture purposes, the greens cut into the tender corn pudding. I would like the appearance of sharp clean sides, after all, that's why it is baked into ramekins. A nice neat package.


If you were OK serving this as you would a dressing or stuffing, making this in a baking pan is great.

I plan or taking this concept and running in all different directions, including Tex-Mex, Creole & Italian to name a few.

Greens Stuffed Corn Pudding
makes 2-8oz ramekins

adapted from NYT Cooking

For the greens:

  • 2 slices smoked bacon
  • 1/4 cup diced onion
  • 1/3 cup canned mustard or collard greens
  • Salt to taste

For the pudding:

  • 1/2 cup diced onion
  • 1/2 cup roasted red peppers, chopped
  • 1 tablespoons garlic, minced
  • 1 teaspoons rubbed sage
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 large (or 4 small) cornmeal muffin, crumbled
  • 1/2 cup cream
  • 2 eggs
For the greens:
Cook the bacon and the onions. Drain on a paper towel and mix into the greens, reserving the fat. Taste for salt (you probably won't need any depending on your bacon).

For the pudding:
Preheat oven to 350 degrees
Cook the onions & garlic in the bacon fat. Add the peppers & cream.
In a small bowl add the cooked to the muffin and then the eggs. Mix thoroughly.

Spoon 2/3 of the mixture evenly into the prepared ramekins. Add half the greens on top of the pudding and finish with the remaining pudding mixture.

Place the ramekins in a baking pan, covered with foil, and bake for 60 minutes. Remove ramekins & let them rest for 10 minutes.
Run a knife around the inside of each ramekin and revert onto a dinner plate.
Serve with a roast, steak or seafood.

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