| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| Soft Polenta | ||
| 4 | Garlic cloves, minced | |
| 1 | t | Kosher salt |
| 3 | c | Arugula leaves, cleaned and |
| trimmed | ||
| 1 | c | Heavy cream, hot |
| 2 | oz | Parmigiano-Reggiano, grated |
| Black pepper in a mill |
INSTRUCTIONS
Cook the polenta and when it is nearly ready, place the garlic, salt, and 2 1/2 cups arugula in a food processor or blender and pulse until it is evenly chopped. Add half the cream and process until it is well blended. Add the remaining cream, pulse just enough to mix, transfer the sauce to a small warm bowl, and stir in the grated cheese. Keep the sauce warm. Pour the polenta onto individual serving plates-low soup plates are ideal-and spoon the sauce over each portion. Quickly slice the reserved arugula into thin strips and scatter over the surface. Add several turns of black pepper and serve immediately. Yield: 4 to 6 servings NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8811 Posted to MC-Recipe Digest V1 #460 by Angele Freeman <jfreeman@netusa1.net> on Jan 31, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 3416
Calories From Fat: 2678
Total Fat: 298.9g
Cholesterol: 962.1mg
Sodium: 2361.7mg
Potassium: 1614.3mg
Carbohydrates: 11.1g
Fiber: <1g
Sugar: <1g
Protein: 163.1g