| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 8 cups water
- 1 1/2 teaspoons salt, plus more to taste
- 1 1/2 cups quick-cooking polenta (pre-cooked maize meal)
- 2 garlic cloves, minced
- 3 cups arugula, coarsely chopped
- 1 stick butter
- 1/2 cup whipping cream
- 3/4 cup freshly grated Parmesan, optional
Instructions
- Combine the water and salt in a heavy large saucepan. Bring the water to a boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cream, and cheese, if using. Season the polenta, to taste, with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 415 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 75 mg |
| Sodium | 864 mg |
| Serving Size | 1 of 6 servings |
| Calories | 415 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 75 mg |
| Sodium | 864 mg |
Reviews
I love this recipe BUT… it is MUCH better with regular polenta – not instant. I also find it a great way to use up summer greens. Too much kale? Well, here is a perfect place to use it up! Easy and delicious… not necessarily healthy with all the butter and cream, but a nice way to change things up.
I don’t know if it’s the way the recipe is written on the website or what, but it calls for way too much water – if I make it again, I would just follow the instructions on the polenta and then double the salt, cheese and pepper (as others have suggested). Great idea – but bland and watery as written here!
I really enjoyed this polenta. I do not make polenta often and wouldn’t tell you that I have done a spectacular job of it in the past but I found this to be very easy with mild flavor. I wouldn’t pair it with other strong flavors. I served it with an orange cod dish. It was a good, fresh combination. I would recommend this.
Loved this polenta side dish. It was hearty and flavorful. Worked quite nicely with the tuna and cippolini onions with balsamic from the same episode. I couldn’t find quick cooking polenta at my grocers so I used the regular version. No problems as while the onions were cooking in the oven, I made the polenta on the stove top and kept it warm while the tuna was cooking. My husband who typically wouldn’t order polenta loved it. The arugula gave it just the right amount of bite to it as well.
Thanks Giada, another winner!
Thanks Giada, another winner!
I wasn’t too impressed. I usually like polenta as a side dish, but this turned out sooo flavorless.
Really easy to make. Arugula give it a great taste. You can omit the butter and use milk instead of cream and it still turns out great. I added more arugula then the recipe called for because I love the taste of it.
I loved this. I should have minced my garlic a little more (and next time will saute it first) and used spinach instead of arugula. Very creamy and tasty. Wonderful reheated the next day for lunch as well. Try it!
i had made this for fathers day and my dad and mom both loved it it was easy to make and fun this is going to be one dish that i will always make
This was good, I did substitute spinache for the arugula. The polenta didn’t thicken as much as I would have liked. I will make again and use less water to see if it gets thicker.
This definitly has the possibility of being a quick, easy, tasty sidedish.
very easy to make, but I thought the arugula ended up being a little weird in the dish.