Spring Polenta

Serves 4-6
Active time:  35 minutes or less
Total time:  40 minutes

This basic polenta is served immediately as a side dish.  As an alternative to the garlic mixture, the polenta can be layered with vegetables and or your favorite pasta sauce in an oiled casserole lined with parchment and baked at 325° for 30 minutes or until set.

1 Tbsp salt
6 ½ cups water
2 cups polenta or coarse-grained cornmeal (see Tips below)
1 bunch green garlic or green onions, finely minced (10 to 15 young spears)
1 Tbsp olive oil
1 pinch red pepper flakes
2 Tbsp parsley, finely chopped
2/3 cup grated Romano cheese
Salt and pepper to taste

Bring water to boil in a large, heavy pot.
While water is heating prepare garlic mixture.
Add olive oil to a medium skillet over medium heat.
Add green garlic and pepper flakes.
Sauté gently for 3-5 minutes.  Set aside.

When water comes to a boil, add the salt, turn heat down to medium low.  Water should be just simmering and add cornmeal slowly in a very thin stream, stirring constantly.  It’s best to use a sturdy wooden spoon.  Make sure to keep water at a slow simmer and continue stirring for twenty minutes. Pour polenta onto a platter or bowl and mix in the garlic, parsley and cheese.  Add salt and pepper to taste.  Serve immediately.

Tips
Have your child carefully stir the polenta while you make a salad to go with this dish or as an alternative, use a box of instant polenta.  Follow package instructions or use pre-cooked polenta.  Just add garlic mixture and cheese.

Nutritional Values:
Per serving: Calories 270, Total Fat 7g (11% DV), Saturated Fat 2.5g (12% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 2080mg (87% DV), Carbohydrates 44g (15% DV), Dietary Fiber 4g (16% DV), Sugars 0g, Protein 9g, Vitamin A 6%, Vitamin C 6%, Calcium 30%, Iron 15%.