• In a 5-quart slow cooker, whisk first 7 ingredients plus 1/2 cup crumbled polenta (about a 1-inch slice) and 1/4 tsp each salt and pepper. Stir in onion and garlic.

  • Pat brisket dry with paper towels and toss with 1/2 tsp each salt and pepper. Heat a large skillet over medium-high; add 2 tsp oil. Add half the brisket and cook 6 to 12 minutes, turning frequently, until browned all over; add to slow cooker. Repeat with remaining oil and brisket. Cook on HIGH for 6 hours or LOW for 9 hours.

  • Strain cooking liquid into a de-fatting cup and allow to separate. Transfer meat (and any solids clinging to it) to a bowl. Pour de-fatted liquid over meat and toss well to combine.

  • Meanwhile, heat broiler. Line a baking sheet with foil and coat lightly with cooking spray. Slice remaining polenta into 24 (1/3-inch) rounds. Place on baking sheet and sprinkle with 1/4 tsp each salt and pepper. Broil 6 to 8 minutes, until browned.

  • Divide polenta evenly among 8 shallow bowls. Top with meat and sprinkle with scallions. Serve with warm collard greens.

Nutrition Facts

354 calories; 13 g total fat; 710 mg sodium. 19 g carbohydrates; 39 g protein;