Creamy Polenta with Greens and Roasted Garlic

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 9/17/2020

Serve this dish of healthy spinach and bok choy sauteed in roasted garlic over creamy cheese polenta.

Serves: 4 Save

Ingredients (11)

Polenta

  • 2 cup Low Sodium Chicken Broth
  • 2 cup 2% Milk
  • 1 cup Polenta
  • or 1 cup Stone Ground Yellow Cornmeal
  • ½ cup Grated Parmigiano Reggiano Cheese
  • 1 T Butter
  • ½ tsp Salt

Greens

  • Roasted Garlic Recipe
  • 1 lb Spinach
  • ½ lb Bok Choy
  • or ½ lb Fennel
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. To prepare polenta, place broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked, 5 to 10 minutes.

  2. Add cheese, butter and salt, stirring gently until incorporated.

  3. To prepare the greens, using a slotted spoon, scoop one cup of Roasted Garlic into a very large skillet over medium-high heat. Add bok choy and sauté 3 minutes. Add spinach and sauté 2 minutes. Add salt and pepper. Serve over polenta.