Creamy Polenta with Greens and Roasted Garlic
Teresa Blackburn
- Yield: 4 servings
Ingredients
- Polenta:
- 2cups reduced-sodium chicken broth
- 2cups 2 percent reduced-fat milk
- 1cup polenta or yellow stone-ground cornmeal
- 1/2cup finely grated Parmigiano Reggiano cheese
- 1tablespoon butter
- 1/2teaspoon salt
- Greens:
- 1cup Roasted Garlic
- 1pound spinach leaves, whole
- 1/2pound bok choy or fennel, roughly chopped
- 1/2teaspoon salt
- Freshly ground black pepper
Instructions
- To prepare polenta, place broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked, 5 to 10 minutes.
- Add cheese, butter and salt, stirring gently until incorporated.
- To prepare the greens, using a slotted spoon, scoop one cup of Roasted Garlic into a very large skillet over medium-high heat. Add bok choy and sauté 3 minutes. Add spinach and sauté 2 minutes. Add salt and pepper. Serve over polenta.
Nutritional Info *per serving
- Calories 408
- Fat 16g
- Saturated Fat 6g
- Cholesterol 25mg
- Sodium 1210mg
- Carbohydrate 50g
- Fiber 6g
- Sugars 8g
- Protein 19g