Title: Sauteed Garlic, Red Peppers, Etc Polenta
Categories: French Vegetable Italian Corn
Yield: 2 Servings
| | | |
| 6 | c | Water |
| 1 | ts | Salt |
| 1 | c | Polenta |
| 2 | tb | Butter |
| 4 | oz | White cheddar cheese, grated |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper, ground |
| | | |
| 1 | | Swiss chard (10 to 12 oz) ri bs removed |
| 1 | | Chicory & dandelion greens ( 10 to 12 oz) |
| 1 | | Spinach (10 to 12 oz) trimme d |
| 3 | | Red, gold, or orange bell pe ppers |
| 2 | tb | Olive oil |
| 2 | | Cloves garlic, chopped |
| 1/2 | ts | Salt |
SAUTEED GARLIC, RED PEPPERS, CHICORIES, CHARD, AND SPINACH FOR WHITE
CHEDDAR POLENTA From Potager: Fresh Garden Cooking in the French Style by
Georgeanne Brennan Pour the water into a saucepan, salt it, and bring it to
a boil over high heat. Add the polenta in a very slow, steady stream,
stirring as you pour. Reduce the heat and cook for 40 to 45 minutes,
stirring frequently. The polenta is done when it pulls away slightly from
the sides of the pan.
While the polenta is cooking, wash the greens carefully to remove any bits
of sand or grit. With a sharp knife, cut the leaves lengthwise into 2 or 3
strips. Dry the greens thoroughly in a salad spinner or gather them up in
a clean cloth and roll them dry.
Cut the peppers in half lengthwise and remove the seeds and ribs. Cut the
halves lengthwise into thin slices.
Just before the polenta is ready, heat the olive oil in a large skillet
and add the garlic and sweet peppers. Saute for 2 or 3 minutes and then add
the greens. Sprinkle with the salt, reduce the heat, cover the pan and cook
for 3 to 4 minutes. The greens will steam and reduce considerably in
volume. Remove the cover and continue cooking until the greens are limp but
still retain their color, a few minutes.
When the polenta is done, stir in the butter, cheese, salt, and pepper.
Remove the pan from the heat and spread the polenta onto a warmed serving
platter. Top it with the mixture of sauteed greens and peppers and serve
at once. Serves 4.