Six Ways of Looking at Grains and Greens

Starting with a spare yet surprising salad of shredded fresh mint and grated egg and ending with a polenta so distilled to its cornmeal essence that you don’t even stir it, these dishes showcase six of the most unorthodox but memorable ways to cook grains and greens that Paula uncovered as she picked her way around the Mediterranean in the 1990s.

TURKEY

Mint and Egg Salad

Bulgur with Blended Greens

GREECE

Sprinkle Pie

TUNISIA

Couscous with Greens

EGYPT

Megadarra

ITALY

No-Stir Polenta