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Crisp Polenta Cake

Crisp Polenta Cake Recipe

  • Olive oil for preparing skillet
  • 2 cups coarse-or medium-grind polenta (about 11 ounces)
  • 6 cups water
  • Salt and freshly ground black pepper
  • Salt
  • 2 Pounds assorted bitter greens such as escarole, kale, dandelion, Swiss chard or broccoli rabe, tough stems removed
  • ¼ cup extra virgin olive oil
  • 3 to 5 cloves garlic, chopped
  • 1 to 2 tablespoons red wine vinegar
  • Red pepper flakes
  • Grated pecorino or shredded smoked provolone or scamorza cheese for topping
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 158kcal (8%)
Total Fat 7g (10%)
Saturated Fat 1g (5%)
Cholesterol 0mg (0%)
Total Carbohydrate 21g
Dietary Fiber 4g
Sugars 1g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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