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Ingredientes
- Â Â (polenta)
- 6 c. Water
- 1 tsp Salt
- 1 c. Polenta
- 2 Tbsp. Butter
- 4 ounce White cheddar cheese, grated
- 1/2 tsp Salt
- 1/2 tsp Black pepper, grnd
- Â Â (greens)
- 1 x Swiss chard (10 to 12 ounce) ri bs removed
- 1 x Chicory & dandelion greens ( 10 to 12 ounce)
- 1 x Spinach (10 to 12 ounce) trimme d
- 3 x Red, gold, or possibly orange bell pe ppers
- 2 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic, minced
- 1/2 tsp Salt
Direcciones
- 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 in the polenta in a very slow, steady stream, stirring as you pour. Reduce the heat and cook for 40 to 45 min, 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 possibly grit. With a sharp knife, cut the leaves lengthwise into 2 or possibly 3 strips. Dry the greens thoroughly in a salad spinner or possibly 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 extra virgin olive oil in a large skillet and add in the garlic and sweet peppers. Saute/fry for 2 or possibly 3 min and then add in the greens. Sprinkle with the salt, reduce the heat, cover the pan and cook for 3 to 4 min. The greens will steam and reduce considerably in volume. Remove the cover and continue cooking till the greens are limp but still retain their color, a few min.
- 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 mix of sauteed greens and peppers and serve at once.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 953g | |
| Recipe makes 2 servings | |
| Calories 782 | |
| Calories from Fat 399 | 51% |
| Total Fat 45.42g | 57% |
| Saturated Fat 21.31g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 2868mg | 120% |
| Potassium 445mg | 13% |
| Total Carbs 72.52g | 19% |
| Dietary Fiber 4.0g | 13% |
| Sugars 1.94g | 1% |
| Protein 21.43g | 34% |
