Spicy Greens and Saint Agur® on Polenta Crostini


Prep time: 25 minutes • Total Time: 35 minutes •

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At a glance
Blue Cheeses
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


Preheat oven to 400°F. Place polenta on a nonstick baking sheet and brush both sides using 1 Tbsp. oil.

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.

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.

Additional Tips

TIP: The greens can be made 1 day in advance. Bring to room temperature and increase baking time to 5 minutes.

(1)Substitute 10 cups finely chopped Swiss chard (1 large bunch, about 15 oz.) and reduce cooking time to about 3 minutes.