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.;

IDEAS YOU'LL LOVE

Creamy Corn Polenta

Recipe courtesy of Giada De Laurentiis

Creamy Polenta

Recipe courtesy of Food Network

Polenta

Recipe courtesy of Curtis Aikens

Polenta

Recipe courtesy of Food Network Kitchen

Polenta Crostini

Recipe courtesy of Michael Chiarello

Polenta Sliders

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking