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Spicy Greens and Saint Agur® on Polenta Crostini
  • 1 log (18 oz.) prepared polenta, cut into 12 slices
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 8 cups escarole, finely chopped (1 small head, about 12 oz.)
  • 1/4 tsp. salt
  • 1/8 tsp. red pepper flakes, crushed
  • 1 tsp. lemon peel, grated
  • 2 Tbsp. pine nuts, toasted
  • 3 oz. Saint Agur® Blue cheese, crumbled, room temperature
  • 3/4 cup finely sliced roasted red pepper
  1. Preheat oven to 400°F. Place polenta on a nonstick baking sheet and brush both sides using 1 Tbsp. oil.
  2. In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium-high heat and cook garlic 1 minute. Add escarole, salt and red pepper flakes. Cover and cook, stirring occasionally until tender, about 7 minutes (if escarole begins to stick, add 1 Tbsp. water). Remove from heat and stir in pine nuts and lemon peel; keep warm.
  3. Bake polenta 5 minutes. Top with escarole and bake an additional 3 minutes, or until polenta turns golden brown. Top with cheese and let stand a few minutes to soften slightly. Garnish with slivers of roasted red pepper and serve.