Recipe courtesy of Sara Moulton
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

Cook the polenta and when it is nearly ready, place the garlic, salt, and 2 1/2 cups arugula in a food processor or blender and pulse until it is evenly chopped. Add half the cream and process until it is well blended. Add the remaining cream, pulse just enough to mix, transfer the sauce to a small warm bowl, and stir in the grated cheese. Keep the sauce warm. Pour the polenta onto individual serving plates-low soup plates are ideal-and spoon the sauce over each portion. Quickly slice the reserved arugula into thin strips and scatter over the surface. Add several turns of black pepper and serve immediately.;

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