Sauteed Garlic, Red Peppers, Etc Polenta

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Sauteed Garlic, Red Peppers, Etc Polenta Ingredients

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

Instructions for Sauteed Garlic, Red Peppers, Etc Polenta

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: PepperCuisine: French

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