Sauteed garlic~ red peppers~ etc polenta
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Sauteed garlic~ red peppers~ etc polenta
  Garlic    Peppers    Polenta    Vegetables  
Last updated 6/12/2012 1:22:12 AM. Recipe ID 54726. Report a problem with this recipe.
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      Title: Sauteed garlic~ red peppers~ etc polenta
 Categories: France, Vegetables
      Yield: 2 Servings
 
           
      6 c  Water
      1 ts Salt
      1 c  Polenta
      2 tb Butter
      4 oz White cheddar cheese, grated
    1/2 ts Salt
    1/2 ts Black pepper, ground
           
      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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Recipe ID 54726 (Apr 03, 2005)

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