I topped creamy polenta with a few mashed anchovies & oil with pan seared escarole.
The next day I reconstituted the polenta in a saute pan with a little water, threw in the cleaned, chopped, escarole and topped it off with less than a 1/4 C of Trader Joes Kurma sauce. Very satisfying on yet another very cold night.
Dtailed directions will follow under separate entry.
