Sauteed Garlic, Red Peppers, Etc Polenta

* Exported from MasterCook *

SAUTEED GARLIC, RED PEPPERS, ETC POLENTA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
<polenta>
6 c Water
1 t Salt
1 c Polenta
2 tb Butter
4 oz White cheddar cheese, grated
1/2 ts Salt
1/2 ts Black pepper, ground
<greens>
1 Swiss chard (10 to 12 oz) ri
-bs removed
1 Chicory & dandelion greens (
-10 to 12 oz)
1 Spinach (10 to 12 oz) trimme
-d
3 Red, gold, or orange bell pe
-ppers
2 tb Olive oil
2 Cloves garlic, chopped
1/2 ts Salt

SAUTEED GARLIC, RED PEPPERS, CHICORIES, CHARD, AND
SPINACH FOR WHITE CHEDDAR POLENTA From Potager: Fresh
Garden Cooking in the French Style by Georgeanne
Brennan Pour the water into a saucepan, salt it, and
bring it to a boil over high heat. Add the polenta in
a very slow, steady stream, stirring as you pour.
Reduce the heat and cook for 40 to 45 minutes,
stirring frequently. The polenta is done when it pulls
away slightly from the sides of the pan.
While the polenta is cooking, wash the greens
carefully to remove any bits of sand or grit. With a
sharp knife, cut the leaves lengthwise into 2 or 3
strips. Dry the greens thoroughly in a salad spinner
or gather them up in a clean cloth and roll them dry.
Cut the peppers in half lengthwise and remove the
seeds and ribs. Cut the halves lengthwise into thin
slices.
Just before the polenta is ready, heat the olive oil
in a large skillet and add the garlic and sweet
peppers. Saute for 2 or 3 minutes and then add the
greens. Sprinkle with the salt, reduce the heat, cover
the pan and cook for 3 to 4 minutes. The greens will
steam and reduce considerably in volume. Remove the
cover and continue cooking until the greens are limp
but still retain their color, a few minutes.
When the polenta is done, stir in the butter, cheese,
salt, and pepper. Remove the pan from the heat and
spread the polenta onto a warmed serving platter. Top
it with the mixture of sauteed greens and peppers and
serve at once. Serves 4.



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