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  • 2 cups reduced-sodium chicken broth
  • 2 cups 2 percent reduced-fat milk
  • 1 cup polenta or yellow stone-ground cornmeal
  • 1/2 cup finely grated Parmigiano Reggiano cheese
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 cup Roasted Garlic
  • 1 pound spinach leaves, whole
  • 1/2 pound bok choy or fennel, roughly chopped
  • 1/2 teaspoon 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 sauté 3 minutes. Add spinach and sauté 2 minutes. Add salt and pepper. Serve over polenta.

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The recipe was originally published as Creamy Polenta with Greens and Roasted Garlic on

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