Sauteed garlic, red peppers, etc polenta Recipe

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Sauteed garlic, red peppers, etc polenta

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French, Vegetables, Western European

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1	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.
2	Add the polenta in a very slow, steady stream, stirring as you pour.
3	Reduce the heat and cook for 40 to 45 minutes, stirring frequently.
4	The polenta is done when it pulls away slightly from the sides of the pan.
5	While the polenta is cooking, wash the greens carefully to remove any bits of sand or grit.
6	With a sharp knife, cut the leaves lengthwise into 2 or 3 strips.
7	Dry the greens thoroughly in a salad spinner or gather them up in a clean cloth and roll them dry.
8	Cut the peppers in half lengthwise and remove the seeds and ribs.
9	Cut the halves lengthwise into thin slices.
10	Just before the polenta is ready, heat the olive oil in a large skillet and add the garlic and sweet peppers.
11	Saute for 2 or 3 minutes and then add the greens.
12	Sprinkle with the salt, reduce the heat, cover the pan and cook for 3 to 4 minutes.
13	The greens will steam and reduce considerably in volume.
14	Remove the cover and continue cooking until the greens are limp but still retain their color, a few minutes.
15	When the polenta is done, stir in the butter, cheese, salt, and pepper.
16	Remove the pan from the heat and spread the polenta onto a warmed serving platter.
17	Top it with the mixture of sauteed greens and peppers and serve at once.
18	Serves 4.