Polenta With Garlicky Greens  Vegetables  223 reads

Polenta With Garlicky Greens

2 bunches swiss chard (about 3 1/2 pounds) or 2 bunches bok choy
1 tablespoon olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 1/4 teaspoons salt
1/4 cup golden raisin
1 1/2 cups yellow cornmeal
2 cups milk (skim will make this more nutritious)
2 tablespoons grated parmesan cheese or 2 tablespoons romano cheese, plus additional for serving
1 tablespoon pine nuts, toasted and chopped (pignoli)

Cut off and discard bottom 3 inches of Swiss-chard stems.

Cut remaining stems into 1/2-inch slices; coarsely chop leaves.

Rinse and dry stems and leaves separately; place in separate bowls.

In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.

Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.

Gradually add chard leaves and 1/2 teaspoons.

salt, stirring until leaves wilt; stir in 1/3 cup water.

Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.

Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.

Cover and cook on High 12 to 15 minutes, until thickened, stirring once.

To serve, stir Parmesan into polenta.

Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.

Serve with additional Parmesan to sprinkle over each serving if you like.

Makes 4 main dish servings.

Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.

Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.

Heat to boiling over high heat, stirring occasionally.

Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.

serves 4

Rating 2.47/5
Rating: 2.5/5 (34 votes)
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