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Ingredients

• 11 cups water
• 2 2/3 cups coarse-ground cornmeal (polenta)
• 6 tablespoons olive oil, divided
• 1 onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 1 bunch chard, triple washed, stems separated, stems thinly sliced and leaves sliced 1/2' wide
• 1 bunch beet greens, triple washed, stems discarded, leaves sliced 1/2' wide
• 1 cup red wine
• 2 teaspoons chili flakes or more to your taste
• 8 oz. caciocavallo + more for garnish (aged provolone is a good substitute, or try smoked mozzarella)
• Salt

Description

Serious Eats