Creamy Polenta with Greens and Roasted Garlic

Teresa Blackburn
  • Yield: 4 servings


2cups reduced-sodium chicken broth
2cups 2 percent reduced-fat milk
1cup polenta or yellow stone-ground cornmeal
1/2cup finely grated Parmigiano Reggiano cheese
1tablespoon butter
1/2teaspoon salt
1cup Roasted Garlic
1pound spinach leaves, whole
1/2pound bok choy or fennel, roughly chopped
1/2teaspoon salt
-- Freshly ground black pepper


  1. To prepare polenta, place broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked, 5 to 10 minutes.
  2. Add cheese, butter and salt, stirring gently until incorporated.
  3. To prepare the greens, using a slotted spoon, scoop one cup of Roasted Garlic into a very large skillet over medium-high heat. Add bok choy and saute 3 minutes. Add spinach and sauté 2 minutes. Add salt and pepper. Serve over polenta.

Recipe by Chef Steve Petusevsky.

Want more help? Check out this step-by-step video on roasting garlic.

Watch the video


Nutritional Info *per serving

  • Calories 408
  • Fat 16g
  • Saturated Fat 6g
  • Cholesterol 25mg
  • Sodium 1210mg
  • Carbohydrate 50g
  • Fiber 6g
  • Sugars 8g
  • Protein 19g