This is a Mark Bittman recipe from his discontinued iPhone app, “How to Cook Everything”. I would pay again to have the app back, but it’s gone.
Baked Polenta with Greens
Servings 2
Equipment
- 1 Cutting board
- 1 Knife
- 1 Shallow baking pan
- 1 Skillet
Ingredients
- 4 Cloves Garlic, minced
- .5 tsp Granulated Sugar
- 3 Tablespoons Extra Virgin Olive Oil
- .5 Cup Parmesan Cheese
- 4 Cups Greens
- 1 Package Polenta
- 2 tablespoons White distilled vinegar
Instructions
- Preheat the oven to 400°F. Grease a shallow 2‐quart gratin dish or oblong baking pan with a little olive oil.
- Put 2 tablespoons of the oil in a large, deep skillet over medium‐low heat.
- Add the garlic and sugar and cook, stirring occasionally, until the garlic is soft, plump, and starting to color, about 10 minutes
- Turn off the heat and add the arugula.
- Sprinkle with salt and pepper, toss gently once or twice, and spread the leaves into the bottom of the prepared dish.
- Drizzle with the vinegar.
- Slice polenta into ½‐inch‐thick slices; sprinkle with salt and pepper to taste.
- Carefully spread them out on top of the arugula, overlapping them a little if necessary.
- Drizzle with the remaining oil and sprinkle with the cheese.
- Bake until the topping is golden and bubbling, 20 to 25 minutes.
- Serve, topped with lots of black pepper.
Notes
I made this with arugula, but I think it could work well with most greens. Next time I’ll try it with spinach or kale. The arugula was kind of hard to chew.
I recently made this with chard and found it to be bitter. I’ll try spinach next.
Also, the original recipe calls for 4 tablespoons of olive oil, but it turned out too oily for us, we I’ll reduce it next time.