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1
If using spinach, it needs to be steamed 1 to 2 minutes to wilt; chard or beet greens need to steam 3 to 4 minutes to wilt.
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2
Transfer wilted greens to a bowl of cold water to stop the cooking; squeeze out as much moisture as you can.
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3
Chop and set aside in a large bowl.
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4
In a large skillet, heat 1 tablespoon of the oil over medium heat and cook the onion, stirring, until tender, about 5 minutes; add green onions and cook another minute.
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5
Stir in the greens and chopped herbs; season with salt and pepper and toss well.
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6
Stir in the feta cheese.
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7
Preheat oven to 375 degrees F; oil a 10 inch round baking dish or cake pan.
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8
In a medium saucepan, bring milk and 1/2 cup water to a simmer, over medium heat; add salt and slowly stream in the cornmeal while stirring with a whisk or wooden spoon to prevent clumping.
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9
Continue to stir until the mixture thickens like polenta.
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10
Remove from heat and spread half the mixture in your prepared pan in a thin, even layer; spread the greens over the cornmeal in another even layer.
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11
Dilute the remaining cornmeal with water until it resembles wet sand then stir in the remaining oil; spoon over the greens and smooth into an even layer (don't worry if it doesn't completely cover the greens).
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12
Bake until the top is browned, about 45 minutes to an hour.
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13
Remove and let sit for 30 minutes before cutting to allow the crusts to set up.
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14
NOTE: You can make this several hours before serving and heat in a slow oven. It is also good at room temperature. It will keep, refrigerated, 3 days.
