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Marrying gentle, friendly polenta to peppery garlicky greens turns out to be a fantastic combination
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POLENTA is an Italian dish made by boiling cornmeal into a thick, solidified porridge, and directly consumed afterwards or baked, fried or grilled.
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Brainstorming something to eat? Marrying gentle, friendly polenta to peppery garlicky greens turns out to be a fantastic combination.  A sprinkling of cheese never hurts either. Its bright sunshiny colour is perfect. And it’s dentist-approved. This garlicky greens recipe is inspiring.
INGREDIENTS:
- 2-3T olive oil
- 2 dried hot peppers or 1/2t red pepper flakes (optional)
- 2-3 bunches of any mix of sturdy, dark leafy greens (kale, chard, mustard greens, broccoli rabe, dandelion greens)
- 3 cloves garlic, minced fine
- 1 cup water
- 1/4c polenta
- pinch salt
- milk, half-and-half, or cream if using (just enough to drizzle)
- shredded strong cheese such as parmesan or asiago
PREPARATION:
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