Creamy Polenta with Greens and Roasted Garlic

Serve this dish of healthy spinach and bok choy sauteed in roasted garlic over creamy cheese polenta.

Serves: 4 Save

Ingredients (11)


  • 2 cup Low Sodium Chicken Broth
  • 2 cup 2% Milk
  • 1 cup Polenta
  • or 1 cup Stone Ground Yellow Cornmeal
  • ½ cup Grated Parmigiano Reggiano Cheese
  • 1 T Butter
  • ½ tsp Salt


  • Roasted Garlic Recipe
  • 1 lb Spinach
  • ½ lb Bok Choy
  • or ½ lb Fennel
  • ½ tsp Salt
  • 1 tsp 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.