Gratin of Polenta With Greens
| 1 | cup medium coarse cornmeal | 4 | cups water |
| 1 | tablespoon salt; more to taste | 3 | tablespoons olive oil |
| 1 | clove garlic | 1 | pound mixed tender greens |
| 1/4 | teaspoon crushed red chile flakes | 1/3 | cup grated pecorino romano |
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To prepare polenta -- heat oven to 350 degrees. In oiled 3-quart skillet, stir together cornmeal, water, & salt. Bake uncovered 40 minutes. Meanwhile, prepare greens -- in skillet, heat oil over medium-high heat. Add garlic, chile flakes, & a pinch black pepper; cook 1 minute. Pour half the oil into 2-quart baking dish, reserve garlic in skillet; pour another tablespoon oil into a cup to be drizzled over final dish. Brush oil over inside of serving dish. Add chopped greens to oil & garlic in skillet; cover, cook over medium heat, stir until wilted & tender, about 10 minutes. Discard garlic. Season greens with salt & pepper . If necessary, uncover greens & increase heat to evaporate any liquid. When polenta has cooked 40 minutes, quickly stir in greens & half the cheese until combined. Taste & add salt if needed. Transfer to oiled serving dish, drizzle with reserved oil, sprinkle remaining cheese, & bake until cheese is melted; about 10 minutes. Serve hot. Serves 4.
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