Polenta Triangles Stuffed With Spicy Greens And Cheese

Name: Polenta Triangles Stuffed With Spicy Greens And Cheese
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 bunch Beet Greens; 1 bunch Chard; 2 teaspoons Chili Flakes; 2 garlic cloves; 158 milliliters coarse-ground cornmeal; 6 Tbs Olive Oil; 1 Onion; 227 grams caciocavallo or provolone cheese; 237 milliliters Red Wine; 3 liters Water

You can never have too many side dish recipes, so give Polenta Triangles Stuffed With Spicy Greens And Cheese a try. This recipe serves 2. This recipe covers 44% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 1136 calories, 38g of protein, and 76g of fat per serving. If you have beet greens, provolone cheese, chili flakes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.

Instructions

Bring the water to a boil in a large soup pot and add 5 teaspoons of salt.

Ingredients you will need

Water

Salt

Soup

Equipment you will use

Pot

Whisk in the cornmeal in a thin, slow stream. Stir continuously for 2 minutes. Cover and reduce heat to a lively simmer. Stir one minute out of every minutes for a total of forty minutes, then uncover and cook for five more minutes. It should be creamy and thick at this point. Keep it hot until you are ready to assemble the dish, otherwise it will set up.Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over a medium high flame. Fry the onion and garlic for 1 minute.

Ingredients you will need

Olive Oil

Cornmeal

Garlic

Onion

Equipment you will use

Frying Pan

Whisk

Add the thinly sliced chard stems and saute for 3 minutes.

Ingredients you will need

Swiss Chard

Add the leaves. It is ok if they are still wet. You may have to add them in batches to get them all in the pot, waiting til the first bunch "melts" a little.

Equipment you will use

Pot

Add the chili flakes, red wine and 1 teaspoon of salt. Stir, cover, reduce heat to low and cook until they are fully tender. Taste and adjust salt and chili flakes.Grease a 13" x 18" half-sheet pan (aka jelly roll pan).

Ingredients you will need

Red Pepper Flakes

Red Wine

Jelly

Roll

Salt

Equipment you will use

Frying Pan

Pour in half of the polenta and spread it into an even layer. Top with the sauteed greens (leaving behind any excess liquid) and the Caciocavallo cheese, distributing them as evenly as possible. Cover with the remaining polenta and use a spatula to form an even layer.Cover with plastic wrap and allow to chill until the polenta has set up firm, at least a couple of hours.

Ingredients you will need

Polenta

Cheese