Grits Gratin with Arugula and Garlic

This Grits Gratin with Arugula and Garlic is a light one-dish meal that brings together the richness of garlicky arugula with slices of grits forming a golden, crouton-like crust. You can prepare the grits in advance, allowing them to set before proceeding with this delectable dish.

MAKES: 4 to 6 servings

TIME: 45 minutes with prepared grits

INGREDIENTS:

• 1/4 cup extra virgin olive oil, plus oil for the pan
• 3 or 4 cloves garlic, crushed
• 1/2 teaspoon sugar
• 4 cups arugula leaves
• Salt and freshly ground black pepper
• 2 tablespoons balsamic or sherry vinegar
• 1 recipe Polenta, made with grits and molded according to Grilled or Fried Polenta
• 1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS:

1. Heat the oven to 400°F. Grease a shallow 2-quart gratin dish or a 9 × 13-inch baking pan with a little olive oil.
2. In a large, deep skillet over medium-low heat, heat 2 tablespoons of oil. Add the crushed garlic and sugar, and cook, stirring occasionally, until the garlic becomes soft, plump, and slightly colored (about 10 minutes).
3. Turn off the heat and add the arugula. Sprinkle with salt and pepper, toss gently once or twice, and spread the leaves evenly in the bottom of the prepared dish. Drizzle with balsamic or sherry vinegar.
4. Carefully turn the prepared polenta out of the pan and cut it into 1/2-inch-thick slices. Sprinkle the slices with salt and pepper. Arrange the polenta slices on top of the arugula, overlapping them if necessary. Drizzle with the remaining olive oil and sprinkle with freshly grated Parmesan cheese.
5. Bake the gratin until the topping turns golden and bubbling (about 20 to 25 minutes).
6. Serve the delicious Grits Gratin with Arugula and Garlic, generously topped with freshly ground black pepper.

VARIATIONS:

1. Grits Gratin with Escarole, Garlic, and Lemon: Instead of using arugula, opt for torn escarole leaves and enhance the flavors with the zesty touch of lemon juice.
2. Grits Gratin with Arugula and Bacon: For a savory twist, add a few slices of chopped bacon and reduce the oil to 2 tablespoons. Cook the bacon in the oil (with or without the garlic) until lightly crisp.
3. Grits Gratin with Arugula, White Beans, and Garlic: Elevate the dish by incorporating cooked white beans when tossing the arugula with garlic and olive oil.

USES:

• Grits Gratin with Arugula and Garlic can serve as a delightful main course, a comforting side dish, or a flavorsome accompaniment to any meal.

Grits Gratin with Arugula and Garlic is a delightful fusion of flavors and textures that will surely impress your taste buds. The garlicky arugula wilts to perfection, creating a luscious golden crust with the slices of grits. You can savor it as a light yet fulfilling one-dish meal or serve it as a delightful accompaniment to complement your favorite dishes. With its versatility, you can experiment with the variations and create exciting renditions to suit your preferences. Whether for a cozy family dinner or a special gathering, this gratin is sure to be a crowd-pleaser, leaving everyone craving for more. Enjoy the delectable combination of ingredients, and let the flavors of the Grits Gratin with Arugula and Garlic elevate your dining experience to a whole new level.