Fried Polenta With Sweet Garlic-Greens |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Tasty vegetarian dish easily made vegan (leave out parmesan cheese). Based on my favorite dish at Bela's of Northampton. Dried sweetened cranberries make the greens sweet. My husband prefers an alternate topping to this - covering it with spaghetti sauce. Also good, but in that case, could probably save the effort and skip most of the other ingredients besides the greens. Use two large frying pans. Ingredients:
1 prepared polenta (log) |
1 bunch red swiss chard (baby spinach best) or 1 bunch fresh spinach (baby spinach best) |
1 -4 tablespoon olive oil |
4 minced garlic cloves (fresh or jarred) |
1 onion |
1/4 cup water |
1/4 cup dried sweetened cranberries |
2 tablespoons pine nuts |
1 tablespoon lemon juice |
parmesan cheese |
fresh ground pepper |
Directions:
1. Prepare greens by rinsing well in water. If using chard, separate stems and leaves and chop stems into ~ 1 inch pieces, leaves can be torn or chopped. If using baby spinach, just chop off bottom to separate leaves.
2. Chop onion into thin slices or mince.
3. Cut polenta into 1/4-1/2 inch slices.
4. In one frying pan with ~1 T oil over medium heat, fry onion, chard stems if using chard, and garlic. After a few minutes, add 1/4 cup water and cover to partially soften stems by steaming.
5. Remove cover and add chard leaves (or spinach), cranberries, and pine nuts. Cook until greens reach desired consistency (tender-crisp to soft). Add lemon juice.
6. Meanwhile, in second frying pan, fry polenta slices in 1 teaspoons to 3 T olive oil (depending on how crispy or healthy you want it) until browned.
7. Top polenta with greens and parmesan cheese and pepper to taste.
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