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