No-Photo Polenta with Broccoli Raab and Spinach

Tim fractured his collarbone over the weekend, so the next few days will be photo-free.

Our CSA box from Fort Hill Farm contained some beautiful, perishable greens that we needed to use regardless of our personal medical emergencies. Fortunately, quickie recipes are our specialty, and polenta is one of the quickest in our arsenal.

We chopped up a small bunch of broccoli raab and half a bunch of spinach, wilted the greens in a wok and set them aside. Not wanting to create more dirty pans than necessary, we used the wok to make polenta, wondering if this was a stupid idea, given polenta's tendency to belch and spatter (and briefly contemplating a new blog category to be titled "Don't Do as We Do"). But the wok worked great—the polenta cooked faster than it does when we use a deeper saucepan.

We added about a third of a cup of goat cheese, stirred it into the hot polenta until it melted, tossed in the greens, turned the whole thing into a buttered cake pan, and baked it for about 20 minutes at 350 degrees.* Accompanied by a light tomato sauce, it made for a fast, delicious dinner. With luck, the calcium in those dark-green vegetables will help Tim's collarbone heal . . .

* Had we been less stressed and pressed for time, we would have added some grated Parmesan and red pepper flakes, and we'd have added some chopped garlic to the greens before we wilted them.