*  Exported from  MasterCook  *
 
                  SAUTEED GARLIC, RED PEPPERS, ETC POLENTA
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         <polenta>
    6       c            Water
    1       t            Salt
    1       c            Polenta
    2       tb           Butter
    4       oz           White cheddar cheese, grated
      1/2   ts           Salt
      1/2   ts           Black pepper, ground
                         <greens>
    1                    Swiss chard (10 to 12 oz) ri
                         -bs removed
    1                    Chicory & dandelion greens (
                         -10 to 12 oz)
    1                    Spinach (10 to 12 oz) trimme
                         -d
    3                    Red, gold, or orange bell pe
                         -ppers
    2       tb           Olive oil
    2                    Cloves garlic, chopped
      1/2   ts           Salt
 
    SAUTEED GARLIC, RED PEPPERS, CHICORIES, CHARD, AND
   SPINACH FOR WHITE CHEDDAR POLENTA From Potager: Fresh
   Garden Cooking in the French Style by Georgeanne
   Brennan Pour the water into a saucepan, salt it, and
   bring it to a boil over high heat.  Add the polenta in
   a very slow, steady stream, stirring as you pour.
   Reduce the heat and cook for 40 to 45 minutes,
   stirring frequently. The polenta is done when it pulls
   away slightly from the sides of the pan.
    While the polenta is cooking, wash the greens
   carefully to remove any bits of sand or grit.  With a
   sharp knife, cut the leaves lengthwise into 2 or 3
   strips.  Dry the greens thoroughly in a salad spinner
   or gather them up in a clean cloth and roll them dry.
    Cut the peppers in half lengthwise and remove the
   seeds and ribs. Cut the halves lengthwise into thin
   slices.
    Just before the polenta is ready, heat the olive oil
   in a large skillet and add the garlic and sweet
   peppers. Saute for 2 or 3 minutes and then add the
   greens. Sprinkle with the salt, reduce the heat, cover
   the pan and cook for 3 to 4 minutes. The greens will
   steam and reduce considerably in volume. Remove the
   cover and continue cooking until the greens are limp
   but still retain their color, a few minutes.
    When the polenta is done, stir in the butter, cheese,
   salt, and pepper. Remove the pan from the heat and
   spread the polenta onto a warmed serving platter.  Top
   it with the mixture of sauteed greens and peppers and
   serve at once.  Serves 4.
  
 
 
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