Sauteed Garlic, Red Peppers, and Greens Polenta

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.

Cooking Method: Boiling, Steaming

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 506.9

Dietary: Vegetarian

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.

Read it online: https://www.chefs-mate.com/recipe/sauteed-garlic-red-peppers-etc-polenta/