Creamy Polenta with Greens and Roasted Garlic

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 9/17/2020

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

Serves: 4 Save

Ingredients (11)

Polenta

  • 2 cup Low Sodium Chicken Broth
  • 2 cup 2% Milk
  • 1 cup Polenta
  • or 1 cup Stone Ground Yellow Cornmeal
  • ½ cup Grated Parmigiano Reggiano Cheese
  • 1 T Butter
  • ½ tsp Salt

Greens

  • Roasted Garlic Recipe
  • 1 lb Spinach
  • ½ lb Bok Choy
  • or ½ lb Fennel
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper

Directions

  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.

Winter Spiced Negroni

The Bar

Ingredients (6)

  • 1 oz. Tanqueray No. Ten Gin
  • 0.75 oz. Bitter Aperitif
  • 1 oz. Tawny Port
  • Orange Zest Garnish
  • Grated Nutmeg Garnish
  • Star Anise Garnish
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