A helpful trick when making this fantastic dish: if you have trouble keeping your polenta smooth, whisk the cornmeal into the water cold and then bring the mixture to a boil, whisking all the time.
5 cups Pictsweet frozen Turnip Greens
1 cup Pictsweet frozen Chopped Onions
1 tablespoon olive oil
1 teaspoon minced garlic
6 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil leaves
1 1/2 cups yellow cornmeal
1 cup coarsely grated mozzarella or white cheddar cheese
Place frozen greens in saucepan and cover with water. Place on stove top and bring to a boil. Boil for 3 minutes. Reduce heat, cover and simmer for 20 mintues. Drain. Fold a 12-inch strip of aluminum foil to measure 8 inches wide. Fit into an 8" square baking pan, extending up two sides; oil and set aside. Sauté onions and garlic in oil, about 5 minutes. Stir in greens and set aside. Bring 6 cups water to a boil in a large saucepan. Add salt, pepper and basil. Slowly whisk in cornmeal; continue cooking, stirring constantly, until polenta is thick and creamy. Pour 1/3 of polenta into the bottom of the lined baking pan and spread to make a smooth layer. Gently spoon greens onto polenta and spread to make a smooth layer. Top with half of cheese, another 1/3 of the polenta, remaining greens, and remaining polenta. Top with the remaining cheese and bake at 350 degrees for 20 minutes until cheese melts and browns slightly. Set aside for 5 minutes before cutting. Use ends of foil to lift Napoleon to a cutting board; cut into 6 rectangles and serve.