-IBIS-1.5.0-
rx
recipe
two greens polenta
nutrition
definition
two greens polenta
ingredients:
3 cups coarse cornmeal
7 cups water
1/2 cup Asiago or Parmesan cheese (optional)
1 cup grated mozzarella (optional)
1 cup each: spinach, red chard, stems removed and coarsely chopped
1 cup sliced mushrooms
1 small jar marinated artichoke hearts, drained and sliced
method:
1. Bring water to a boil. Pour the cornmeal into the boiling water in steady stream, all the while stirring with a wire whisk to prevent lumps from forming. Turn heat down to low. Continue stirring the polenta until it becomes a semi-stiff mush, about 5-10 minutes. Add the cheese and stir to combine.
4. Pour half of the polenta into a greased 8" x 11" baking dish and spread with rubber spatula. Sprinkle cheese evenly over the polenta, then spread the mushrooms, artichoke hearts and chopped greens mixture over the cheese. Cover the greens with remaining polenta and spread evenly.
5. Bake covered in a 400° F oven for 20 minutes. Serve with Tomato-Red Pepper Sauce.
variations:
1. Substitute sun-dried tomato pesto or basil pesto for the grated cheese. Both give the polenta a beautiful color. Vary the fillings: ricotta, different greens, various herbs, olives, roasted peppers, etc. Be careful the filling is not watery or the polenta will be mushy.
(Green)
footnotes