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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is actually one of my mom's Italian recipes. It's simple, vegetarian, relatively low fat, and delicious. Great for spring. Ingredients:
1 cup yellow cornmeal |
3 cups water |
1 lb greens (kale, collards, or broccoli di rape are the best. here in romania i use curly cabbage) |
1 tablespoon olive oil |
3 -6 garlic cloves, thinly sliced |
1 teaspoon of crushed hot pepper |
salt |
Directions:
1. Wash and dry your greens and slice them into very thin ribbons. You don't really need to slice broccoli di rape if you are using that.
2. Bring water to a boil with some salt.
3. Add cornmeal slowly and mix rapidly for about 4 minutes. Turn heat to low and let simmer for about 10 minutes, stirring to avoid burning. Take off the heat.
4. In a skillet heat the olive oil on meidum heat. and add the garlic (the more the better). Saute for about two minutes.
5. Add the greens, salt, and hot pepper. Saute until the greens are wilted but still have good color.
6. Serve the greens on top of the polenta.
7. A tomato salad is good with this.
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