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
Ingredients
- Polenta:
- 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
- Greens:
- 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
Instructions
- 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.
- Add cheese, butter and salt, stirring gently until incorporated.
- 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 saute 3 minutes. Add spinach and sauté 2 minutes. Add salt and pepper. Serve over polenta.
Recipe by Chef Steve Petusevsky.
