Polenta Triangles Stuffed with Spicy Greens and Cheese

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Polenta, served with some pesto-grilled chicken thighs for the carnivores…
This meatless recipe from Serious Eats was tasty and not too difficult (although it does require some advance prep and a few hours of chilling time,) but the wine flavor (I used a light Pinot Noir) in the greens layer was a little too strong for the little people that live at my house. I like this preparation of polenta, but may experiment with sandwiching different things in the polenta layers, like possibly a sun-dried tomato concoction or sauteed mushrooms or maybe spinach (or another green without the wine.)
The greens looked gorgeous as they were cooking (beautiful color!)
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Onions and garlic with beet and chard stems.
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Adding the greens.
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The greens, pretty much fully cooked. I continued to cook them until the liquid was pretty much dry, because I wanted to be sure the alcohol cooked out and because I didn’t want the greens layer to be soupy and risk it separating when I cut the polenta.
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Layering the polenta, greens and cheese. I used smoked mozzarella, because I had no idea what Caciocavallo was and didn’t want to go on a search.
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Polenta, after being chilled and cut (before baking.) They are not kidding when they say that this recipe feeds a crowd. This dish would be GREAT for a buffet or potluck or for a light first course (instead of pasta) before the main/meat course.

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