NapaStyle Soft Polenta with Mustard Greens and Basil Flavored Oil

July 16, 2008

* Exported from MasterCook *

Recipe By :Napa Style by Michael Chiarello

Serving Size : 4 Preparation Time :0:00

Categories : LowFat (Less than 25%) Veggie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 cups water

Sea salt -- preferably gray salt

1 cup fine polenta

1 1/2 tablespoons freshly grated Parmesan cheese

1 tablespoon Basil flavored oil -- plus 4 teaspoons for garnish

2 cups mustard greens -- roughly torn, or 2 cups firmly packed

spinach leaves, cut into 1/2-inch-wide ribbons

1 tablespoon unsalted butter -- (1 to 2)

Bring the water to a boil in a large pot. Salt it well, then add the polenta

gradually, whisking constantly. When the mixture thickens, switch to a wooden

spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until

thick, smooth, and creamy, about 40 minutes. Season lightly with salt. Stir in

the Parmesan and the 1 tablespoon Basil flavored oil. Stir in the greens and

cook until wilted, about 1 minute. Remove from the heat and stir in the butter.

Divide the polenta among 4 warmed bowls. Drizzle each portion with 1 teaspoon

Basil Oil. Serve immediately.

Serves 4

Think of polenta not as a recipe but as a ratio. For creamy polenta like this

one, plan on 4 1/2 parts liquid to 1 part polenta. You can substitute other

liquids, such as chicken or vegetable stock, for the water, or add some roasted

red pepper puree. Just remember to consider the puree as part of the liquid.

Cuisine:

" Italian "

S(Formatted by Chupa Babi):

" 07.07.08 "

Copyright:

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Per Serving (excluding unknown items): 321 Calories; 7g Fat (20.9% calories from

fat); 8g Protein; 55g Carbohydrate; 8g Dietary Fiber; 9mg Cholesterol; 50mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 27014 0 986 0 0

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