Bright Greens On A Bed Of Creamy Polenta
- 4 C water
- Salt
- 1 C Polenta
- 1 C Parmesan
- 2 T Olive Oil
- 8 C Packed Small Greens Chopped (Kale, Collards, Mustard, Spinach, etc.)
- 1 t Garlic Crushed
- Pour 3 cups of water into a sauce pan. Add about 1/2 t of salt and bring to a boil. In a bowl mix the polenta with 1 cup of cold water and mix until completely moistened. When the water boils turn down the heat to simmer and spoon in the wet polenta. It will blend instantly. Cook over medium-low heat stirring slowly and often with a wooden spoon until it becomes creamy thick (20 minutes). Remove from the heat, stir in the cheese and add salt to taste. Place a large deep pot over medium heat. When hot add the oil and swirl. Toss in the greens and a dash or two of salt. Turn up the heat to medium-high and toss with tongs for approximately 30 seconds. Toss in the garlic and continue to toss for another minute until the greens are very bright and slightly wilted. Divide the polenta and serve the greens over the top immediately.
water, salt, polenta, parmesan, olive oil, garlic
Taken from www.epicurious.com/recipes/member/views/bright-greens-on-a-bed-of-creamy-polenta-50062065 (may not work)