Ingredients
- 8 cups water
- 1 1/2 teaspoons salt, plus more to taste
- 1 1/2 cups quick-cooking polenta (pre-cooked maize meal)
- 2 garlic cloves, minced
- 3 cups arugula, coarsely chopped
- 1 stick butter
- 1/2 cup whipping cream
- 3/4 cup freshly grated Parmesan, optional
Directions
Combine the water and salt in a heavy large saucepan. Bring the water to a boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cream, and cheese, if using. Season the polenta, to taste, with salt and pepper.
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By suttonmomof3
Central MA
on January 26, 2011
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I love this recipe BUT... it is MUCH better with regular polenta - not instant. I also find it a great way to use up summer greens. Too much kale? Well, here is a perfect place to use it up! Easy and delicious... not necessarily healthy with all the butter and cream, but a nice way to change things up.
By mcotter_1529946
WASHINGTON, DC
on April 06, 2010
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I don't know if it's the way the recipe is written on the website or what, but it calls for way too much water - if I make it again, I would just follow the instructions on the polenta and then double the salt, cheese and pepper (as others have suggested. Great idea - but bland and watery as written here!
By carolshoey
Chicago, IL
on January 02, 2010
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I really enjoyed this polenta. I do not make polenta often and wouldn't tell you that I have done a spectacular job of it in the past but I found this to be very easy with mild flavor. I wouldn't pair it with other strong flavors. I served it with an orange cod dish. It was a good, fresh combination. I would recommend this.
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