You are here: Home » Recipes » Creamy Polenta with Greens and Roasted Garlic Creamy Polenta with Greens and Roasted Garlic Recipe by Chef Steve Petusevsky Yield 4 servings Serve this dish of healthy spinach and bok choy sauteed in roasted garlic over creamy cheese polenta. Teresa Blackburn PrintEmail Ingredients Polenta:2 cups reduced-sodium chicken broth2 cups 2 percent reduced-fat milk1 cup polenta or yellow stone-ground cornmeal1/2 cup finely grated Parmigiano Reggiano cheese1 tablespoon butter1/2 teaspoon saltGreens:1 cup Roasted Garlic1 pound spinach leaves, whole1/2 pound bok choy or fennel, roughly chopped1/2 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 sauté 3 minutes. Add spinach and sauté 2 minutes. Add salt and pepper. Serve over polenta.