My first attempt at polenta over the summer failed miserably... it was clumpy and didn't crisp up at all when I tried to bake it in the oven.
So, I saw a recipe on Serious Eats for broccoli raab and polenta, and decided to take Bittman's advice and attempt Polenta, Without Fear.
The greens turned out less than stellar, but the polenta was indeed creamy, salty, and delicious.
I also decided to pair the polenta/greens extravaganza with The Boy's Mother's special chicken and dumplings. I used cuts of boneless chicken breast (not having a whole roasting chicken on hand - nor the patience to roast the entire thing), and it turned out pretty good. Not having much fat, there wasn't a ton of drippings to toss the dumplings in, but there was plenty of chicken/onion infused melted butter. :-)