Gratin of Polenta with Greens

Ingredients

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

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