Gratin of Polenta with Greens

Gratin of Polenta with Greens
Photo by Daniel Proctor

Ingredients

  • 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
  • 3 Tbs. olive oil
  • 4 cups water
  • Freshly ground black pepper to taste
  • 1 tsp. salt; more to taste
  • + 2 more ingredients
    • ¼ tsp. crushed red chile flakes
    • 1/3 cup grated pecorino romano

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


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network