Polenta with Arugula Sauce

1. 1

   Cook the polenta and when it is nearly ready, place the garlic, salt, and 2 1/2 cups arugula in a food processor or blender and pulse until it is evenly chopped.

2. 2

   Add half the cream and process until it is well blended.

3. 3

   Add the remaining cream, pulse just enough to mix, transfer the sauce to a small warm bowl, and stir in the grated cheese.

4. 4

   Keep the sauce warm.

5. 5

   Pour the polenta onto individual serving plates-low soup plates are ideal-and spoon the sauce over each portion.

6. 6

   Quickly slice the reserved arugula into thin strips and scatter over the surface.

7. 7

   Add several turns of black pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.