+
0 (0)

Mains, Quick and Easy, Sides, Vegetarian

Nettle polenta

Nettle polenta
Mark Boster / Los Angeles Times

The maxim "no pain, no gain" doesn't resound in the kitchen the way that it does in the gym. Except maybe when it comes to stinging nettles, a common weed that looks like mint, cooks up like spinach, has a ... Read more

Total time: About 30 minutes | Serves 6
  • 4 cups washed nettle leaves
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1 cup polenta, or organic coarse-ground corn meal
  • 1/3 cup grated Parmigiano-Reggiano
  • 1/4 cup creme fraiche
  • Salt and freshly ground pepper to taste

Step 1Bring a pot of water to a rolling boil and, using a pair of tongs or rubber gloves, add the nettles to the pot. Blanch the nettles for about 1 minute. Drain, coarsely chop and reserve.

Step 2In a heavy-bottomed medium pot, bring 5 1/2 cups of water to a boil. Add the salt and olive oil, then slowly pour in the polenta, stirring constantly with a wooden spoon.

Step 3Reduce the heat to medium-low so the polenta cooks at a low simmer (bubbling slightly). Stir frequently until thick and creamy, about 17 to 20 minutes.

Step 4Add the Parmigiano-Reggiano, creme fraiche and nettles, whisking until combined. Taste for seasoning and serve immediately.

Note: Stinging nettles are available at many local farmers markets. When handling the nettles, wear latex or exam gloves; rinse them in a sink full of cold water to remove any dirt. Carefully remove the leaves from the stalks.

HAVE YOU TRIED


Howie burger
Howie burger

Sweet potato gratin
Sweet potato gratin

Summer vegetable salad
Summer vegetable salad

Lemon vodka oyster shooters
Lemon vodka oyster shooters

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Braised sea bass with black olive vinaigrette
Petrale sole in brown butter-caper sauce
Porcini mushroom soup
Rolled Sushi Bento