Polenta with greens and peppers – 26 March 2011

This is one of my favorite dishes, which D sweetly made for me during my post-op period of favoring softer foods. If this is a limited diet, I’ll take it 🙂

It’s also beautiful 🙂 The recipe is from one of our enormously favorite cookbooks, Georgeanne Brennan’s Potager. For two of us, a half recipe: 1/2 cup of polenta, cooked in 3 c water for about 30-40 minutes. At the end, add a bunch of grated white cheddar. The peppers (green and red this time) are sliced into long (pretty) lengthwise strips and sauteed. The greens were chard and dandelions, both destemmed, which are added to the peppers, and essentially steamed to cook. The greens for two of us filled up the entire  standard cast iron fry pan, but cooked down to a small size. Half of the veggies are shown on my plate at the top.

D chose our much-loved Cantina Zaccagnini Montepulciano d’Abruzzo, which we both enjoyed.

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