Polenta with Baby Bok Choy

Polenta with Baby Bok Choy
This is a perfect one-dish dinner to prepare for one person. It’s nutritious and comforting and takes less than 20 minutes start to finish!
Serves 1 a large and filling meal

2 heads baby bok choy
½ c. cornmeal or polenta
1½ c. milk
1/8 c. grated parmesan (the higher the quality, the better the end result, obviously!)
1 t. soy sauce
1 T. balsamic vinegar
1 egg
salt and pepper

1. Heat some olive oil in a pan on medium heat. Wash and cut the end off the bok choy so each stem/leaf is separate. Add bok choy and a tablespoon or so of water to pan. Cover and cook for ~5 minutes or until almost tender.

2. Meanwhile, bring milk to a boil in small saucepan. Whisking vigorously (to avoid having lumps), slowly add cornmeal in a steady stream. Cover and cook 2-3 minutes or until an oatmeal-like consistency.

3. Remove lid from bok choy and add soy sauce, vinegar and pepper. Once liquid has mostly evaporated, mix parmesan and pepper into the polenta. Make a bed of polenta on a plate, and top with baby bok choy.

4. Return bok choy pan to heat and crack egg into the pan, cooking until the white is cooked but yolk is still runny (or cook it longer if you prefer the yolk hard). Top bok choy with fried egg, sprinkle with salt and pepper and serve immediately.

Notes: Flavorings can be greatly altered here. You could make it entirely Asian and omit the balsamic vinegar and use sesame oil and/or rice vinegar, or add any herbs and/or spices to the bok choy and/or polenta. Plenty of room for experimentation! This would be equally great with any other leafy green, or any veggie for that matter!