Creamy Polenta with Nettle

Ingredients

• 1 cup (180g) cornmeal 1 cup (180g) cornmeal
• 4 cups (950ml) water or vegetable broth 4 cups (950ml) water or vegetable broth
• 1 cup (30g) nettle leaves, blanched and finely chopped 1 cup (30g) nettle leaves, blanched and finely chopped
• Salt, to taste Salt, to taste
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• Grated Parmesan cheese, for serving (optional) Grated Parmesan cheese, for serving (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 0g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the water or vegetable broth to a boil.
2. 2.
   Gradually whisk in the cornmeal, ensuring there are no lumps.
3. 3.
   Reduce the heat to low and cook the polenta, stirring constantly, for about 20-25 minutes or until thickened.
4. 4.
   Add the blanched nettle leaves to the polenta and stir well to combine.
5. 5.
   Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt to taste and stir in the butter until melted and incorporated.
7. 7.
   Remove the polenta from the heat and let it rest for a few minutes before serving.
8. 8.
   Serve the creamy polenta with nettle hot, topped with grated Parmesan cheese if desired.

Treat your ingredients with care...

• Nettle leaves — When handling nettle leaves, it's important to wear gloves to avoid stinging. Blanching the leaves in boiling water for a few seconds will remove the stinging hairs. After blanching, finely chop the nettle leaves before adding them to the polenta.

Tips & Tricks

• For a creamier texture, you can substitute some of the water or vegetable broth with milk.
• Experiment with different herbs or greens, such as spinach or Swiss chard, to add variety to the dish.
• Serve the creamy polenta with nettle as a bed for grilled vegetables or roasted meats for a complete meal.
• Leftover polenta can be refrigerated and sliced into squares or triangles, then pan-fried until crispy for a delicious side dish or snack.
• If nettle is not available, you can substitute it with other leafy greens like kale or spinach.

Serving advice

Serve the creamy polenta with nettle as a main course accompanied by a fresh green salad or as a side dish alongside grilled sausages or roasted chicken. Garnish with a sprinkle of grated Parmesan cheese for added richness.

Presentation advice

To enhance the presentation, shape the polenta into individual portions using a round mold or cookie cutter. Drizzle with a touch of olive oil and garnish with a few blanched nettle leaves for an elegant touch.