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Baked Polenta with Greens

Prep Time 15 minutes
Cook Time 30 minutes
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.