Polenta with greens

Polenta with greens

Angu e couve

By
From
This is Brazil
Serves
4
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
60g polenta
2 tablespoons olive oil
2 garlic cloves, crushed
350g chinese broccoli, roughly chopped, (see notes)

Method

  1. Mix the polenta with 150 ml water and set aside to rest for 5 minutes.
  2. Set a saucepan over a medium heat and pour in the polenta mixture. Gradually pour in 500 ml boiling water, stirring constantly. After about 10 minutes, the mixture will become thick and fluffy. Season with salt and continue stirring. When the polenta is ready, it will begin to flake off the side of the pan in thin layers. Transfer the polenta to a large bowl. If desired, cut the polenta into wedges when set.
  3. Heat the oil in a frying pan and cook the garlic over a medium heat for 1–2 minutes, or until softened. Add the Chinese broccoli and cook for 30 seconds. Add salt to taste.
  4. Serve the Chinese broccoli alongside the polenta.

Note

  • Couve, a type of leafy green, is not readily available outside of Brazil, but Chinese broccoli is an acceptable substitute. Serve with some Torresmo for some extra crunch.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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