Creamy Polenta with Greens and Roasted Garlic

  • Yield 4 servings

Serve this dish of healthy spinach and bok choy sauteed in roasted garlic over creamy cheese polenta.

Teresa Blackburn


2 cups reduced-sodium chicken broth
2 cups 2 percent reduced-fat milk
1 cup polenta or yellow stone-ground cornmeal
1/2 cup finely grated Parmigiano Reggiano cheese
1 tablespoon butter
1/2 teaspoon salt
1 cup Roasted Garlic
1 pound spinach leaves, whole
1/2 pound bok choy or fennel, roughly chopped
1/2 teaspoon salt
Freshly ground black pepper


  1. To prepare polenta, place broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked, 5 to 10 minutes.
  2. Add cheese, butter and salt, stirring gently until incorporated.
  3. To prepare the greens, using a slotted spoon, scoop one cup of Roasted Garlic into a very large skillet over medium-high heat. Add bok choy and sauté 3 minutes. Add spinach and sauté 2 minutes. Add salt and pepper. Serve over polenta.



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