|In a medium size pot bring your liquid to a simmer.|
|Add polenta in slowly, constantly whisking.|
|Turn down low for about 30 minutes, still stirring every few minutes. At the end season with black pepper and salt, mixing in 2 tbsp of butter.|
|Meanwhile, in a saute pan, heat the olive oil and the remaining 1 tbsp of butter.|
|Add the onion and garlic. Cook on medium heat until there is a little color. Add your pinch of cayenne, if desired.|
|Add the Collard Greens. Cook until the greens have changed to a darker green and have wilted. Add salt and black pepper.|
|Serve over your creamy polenta.|
Creamy polenta can take many toppings. And these sautéed collards can accompany many mains. So go for it.