Polenta with Garlicky Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Polenta with garlicky greens Ingredients:
2 cups cornmeal |
1 salt and pepper |
1 1/2 lb. spinach |
1/4 cup extra virgin olive oil |
2 medium onions, thinly sliced |
6 garlic cloves, slivered |
2 tbsp unsalted butter |
Directions:
1. To prepare Polenta: Pour 8 cups of water into a saucepan and bring to boil. Add 2 tsp of salt and lower the heat to medium. Whisk in the cornmeal in a slow, steady stream. This should take almost 1 min. Make sure to whisk the cornmeal continuously to prevent lumps from forming. Continue whisking as the cornmeal comes back to a boil. Simmer, whisking contantly, until the polenta starts to thicken, 1 to 2 mins. Reduce the heat until the polenta is at the bearest simmer. Cover the pot and cook very slowly, stirring with a wooden spoon every 10 mins or so, until the cornmeal loses its raw flavor, 35-40 mins.
2. To prepare the Greens: While the polenta is cooking, remove and discard the stems from the chard and spinach. Tear leaves into small pieces. Wash the leaves in a large bowl of cold water to get rid of any dirt. Shake the leaves to remove excess water, but do not dry them. Set aside.
3. Heat the oil in a large saucepan. Add the onions and saute over medium heat until translucent, 5 mins. Stir in the garlic and cook until golden, about 2 mins. Add the greens to the pain. Stir to coat the leaves with oil. Season with salt and pepper to taste. Cover and cook, stirring 2 or 3 times, until the greens are tender, 5-7 mins. Remove the cover and simmer until some of the liquid evaportates, 2-3 mins. The greens should be moist, but not swimming in liquid. When the polenta has finished cooking, stir in the butter and add more salt if needed.
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