Gratin of Polenta with Greens

Gratin of Polenta with Greens
Photo by Daniel Proctor


  • 1 lb. mixed tender greens, such as arugula, spinach, watercress, young kale, plus a few sprigs of dill or fennel; thick stems cut away, leaves chopped coarsely
  • 1 tsp. salt; more to taste
  • 3 Tbs. olive oil
  • 4 cups water
  • Freshly ground black pepper to taste
  • 1 cup medium-coarse or coarse cornmeal, preferably organic stone-ground
  • 1 clove garlic
  • + 2 more ingredients
    • 1/3 cup grated pecorino romano
    • ¼ tsp. crushed red chile flakes

Heat the oven to 350°F. In an oiled 3-qt. nonstick ovenproof skillet, stir together the cornmeal, water, and salt. Bake uncovered for 40 minutes.

View full recipe at Fine Cooking


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