Gratin of Polenta with Greens

Gratin of Polenta with Greens
Photo by Daniel Proctor

Ingredients

  • 3 Tbs. olive oil
  • 1 tsp. salt; more to taste
  • 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 clove garlic
  • 1 cup medium-coarse or coarse cornmeal, preferably organic stone-ground
  • ¼ tsp. crushed red chile flakes
  • 1/3 cup grated pecorino romano
  • + 2 more ingredients
    • Freshly ground black pepper to taste
    • 4 cups water

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

Comments


Best Wine Deals

  • $22.89
    20% off
    Hearst Ranch Randolph
    Hearst Ranch Randolph 2011
  • $32.99
    18% off
    Chateau de Myrat 1/2 Fl.-Subskription-Chateau de Myrat Edelsüß 2ème Grand Cru Classé Frankreich Bordeaux /Td Sauternes Barsac Château de Myrat
    Chateau de Myrat 1/2 Fl.-Subskription-Chateau de Myrat Edelsüß 2ème Grand Cru Classé Frankreich Bordeaux /Td Sauternes Barsac Château de Myrat 2009
See More Deals





Snooth Media Network