Grits Gratin with Arugula and Garlic

Name: Grits Gratin with Arugula and Garlic
Total time: PT-496088H43M
Ingredients: 4 tablespoons olive oil, plus more for the pan; 4 cloves garlic, smashed; 5 ounces baby arugula; Salt and pepper; 2 tablespoons balsamic vinegar; 1 recipe polenta, made with grits, and molded as described in the gratin variation; 1/2 cup grated parmesan

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Makes 4 to 6 servings 1x

Time 45 minutes with cooked grits

Units Scale

Ingredients

4 tablespoons olive oil, plus more for the pan
4 cloves garlic, smashed
5 ounces baby arugula
Salt and pepper
2 tablespoons balsamic vinegar
1 recipe polenta, made with grits, and molded as described in the gratin variation
1/2 cup grated parmesan

Instructions

1. Heat the oven to 400 degrees. Grease a shallow 2-quart gratin dish generously with oil.

2. Put 2 tablespoons of oil in a large skillet over medium-low heat. When it is hot, add the garlic and cook, stirring occasionally, until it is soft, plump, and starting to color, about 10 minutes. Turn off the heat and add the arugula. Sprinkle with salt and pepper, toss gently once or twice, then spread the arugula and garlic in the prepared dish. Drizzle with vinegar.

3. Turn the polenta out of its pan and cut into 1/2 inch thick slices; sprinkle with salt and pepper. Carefully arrange the pieces on top of the arugula, overlapping them a little if necessary. Drizzle with the remaining 2 tablespoons of oil and sprinkle with the cheese. Bake until the topping is golden and bubbling, 20 to 25 minutes. Serve, topped with lots of pepper.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition