- 2 tablespoons olive oil
- 1/3 pound pancetta, guanciale or meaty bacon, chopped
- 1 red onion, chopped
- 4 cloves garlic, sliced
- 1 teaspoon crushed red pepper
- 1 pound Swiss chard, Tuscan kale and/or mustard greens, stemmed and coarsely chopped
- A little freshly grated or ground nutmeg, to taste
- 2 cups chicken stock
- 2 tablespoons aged balsamic vinegar
- 1 tablespoon acacia or other mild honey
- 1 1/2 cups whole milk
- 1 cup quick-cooking polenta
- 1/2 cup (about 2 oz.) grated Parmigiano-Reggiano
- 2 tablespoons butter
In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta and cook, stirring often, until crispy at the edges, about 3 minutes. Add the onion, garlic and crushed red pepper. Stir a minute, then add the greens and cook, stirring often, until wilted, about 2 minutes. Season the greens with the nutmeg and salt and pepper. Stir in 1/2 cup stock, the balsamic vinegar and honey; cook until the liquid is reduced by half, about 5 minutes.
In a saucepan, bring the remaining 1 1/2 cups stock and the milk to a low boil. Whisk in the polenta and cook, whisking often, until thick, about 2 minutes. Using a wooden spoon, stir in the cheese and butter; season.
Line shallow bowls with the polenta, making a well in the center. Pile the sweet-and-sour greens into the well, gently mounding in the center.