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Title: Crusty Polents with Carrots
Categories: Side
Yield: 4 Servings
| 1 | tb | Minced garlic |
| 1/2 | c | Minced onion |
| 3 | tb | Vegetable oil, divided use |
| 1 | c | Polent (coarse cornmeal) |
| 3 | c | Canned vegetable broth |
| 1/4 | c | Grated Parmesan cheese |
| 1 | lb | Package fresh baby-cut |
| Carrots | ||
| 2 | tb | Fresh rosemary leaves, |
| Minced | ||
| 1 | qt | Mixed salad greens |
Preheat oven to 400 F. In large saucepan, saute garlic and onion in 1 tablespoon oil over medium heat for 1 minute or until garlic and onion become fragrant. Add broth and bring to a boil.
Simmer, stirring, until very thick and spreadable, about 5 minutes. Pour into a wide, shallow and oiled baking dish or ovenproof tray, patting with oiled fingers into an 8-inch square. Sprinkle with cheese. Bake 20 minutes or until crusty. Keep warm.
Heat remaining oil in large skillet and add carrots, stirring to coat. Cover an cook over medium heat for 7 minutes, stirring once. Add rosemary and greens and saute uncovered from 1 to 2 minutes, just long enough to wilt greens.
Cut polenta in 4 squares and spoon carrots over each square. Makes 4 servings.
Per serving: Calories 354 Fat 15g Cholesterol 4mg Sodium 723mg. Percent calories from fat 38%
Dallas Morning News-Food Staff 10/2/96 Typos by Bobbie Beers
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