Sauteed Garlic, Red Peppers, and Greens Polenta

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Servings: 4 servings Difficulty: Advanced
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Creamy white cheddar polenta topped with sautéed garlic, red peppers, and tender mixed greens
Sauteed Garlic~ Red Peppers~ Etc Polenta recipe image
Sauteed Garlic~ Red Peppers~ Etc Polenta recipe image
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Sauteed Garlic, Red Peppers, and Greens Polenta

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 506.9

Description

This comforting dish features creamy, cheesy polenta made with white cheddar and butter, topped with a vibrant medley of sautéed garlic, red peppers, and fresh greens like chard, chicory, and spinach. The polenta offers a smooth, rich base that contrasts beautifully with the slightly bitter, earthy notes of the greens and the sweetness of the roasted peppers. It is a hearty, vegetarian-friendly meal perfect for a cozy weeknight dinner or a light lunch. The combination of textures from the soft polenta to the tender-crisp vegetables makes this a satisfying and elegant dish that feels both rustic and refined.

Directions

  1. Pour the water into a saucepan, add 1 teaspoon of salt, and bring to a boil over high heat.
  2. Slowly pour the polenta into the boiling water in a steady stream while stirring constantly to prevent lumps.
  3. Reduce the heat to low and cook for 40 to 45 minutes, stirring frequently, until the polenta is thick and pulls away from the sides of the pan.
  4. While the polenta cooks, wash the Swiss chard, chicory, dandelion greens, and spinach thoroughly to remove any grit.
  5. Cut the greens lengthwise into 2 or 3 strips and dry them thoroughly using a salad spinner or clean cloth.
  6. Cut the bell peppers in half lengthwise, remove the seeds and ribs, and slice them into thin strips.
  7. Just before the polenta is ready, heat olive oil in a large skillet over medium heat.
  8. Add the chopped garlic and sliced peppers to the skillet and sauté for 2 to 3 minutes until slightly softened.
  9. Add the prepared greens to the skillet, sprinkle with 1/2 teaspoon of salt, reduce the heat, and cover the pan.
  10. Cook for 3 to 4 minutes until the greens have steamed and reduced in volume.
  11. Remove the cover and continue cooking for a few more minutes until the greens are limp but still retain their vibrant color.
  12. When the polenta is done, stir in the butter, grated white cheddar cheese, 1/2 teaspoon of salt, and ground black pepper until melted and creamy.
  13. Remove the polenta from the heat and spread it onto a warmed serving platter.
  14. Top the polenta with the sautéed greens and pepper mixture and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 506.9kcal
% Daily Value *
Total Fat 39.5g61%
Saturated Fat 24.9g125%
Cholesterol 113.1mg38%
Sodium 7988.5mg333%
Total Carbohydrate 12.5g5%
Dietary Fiber 1.6g7%
Sugars 0.8g
Protein 26.7g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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