This recipe was 10 times better than expected. The hint of balsamic vinegar paired with sharp asiago cheese and mounds of garlic was amazingly delicious. The slight bitterness of the arugula was well offset by the sharp cheese and sweetness of the vinegar. I would use less olive oil next time, though that could be a preference.
Grits Gratin with Arugula, White Beans, and Garlicadapted from Mark Bittman - How to Cook Everything Vegetarian
1/4 cup extra virgin olive oil
3-4 cloves garlic, crushed
1/2 teaspoon sugar
4 cups arugula leaves
Salt and freshly ground black pepper
1 can white beans
2 tablespoons balsamic vinegar
1 recipe Polenta, made with grits and molded according to Grilled or Fried Polenta
1/2 cup freshly grated Asiago cheese
Preheat the oven to 400 F. Lightly oil a shallow 2-quart gratin dish or oblong baking pan.
In a large, deep skillet, heat two tablespoons olive oil over medium-low heat. Add the garlic and sugar and cook, stirring occasionally, for about 5 minutes, or until the garlic is soft and starting to color. Turn off the heat. Add the arugula, beans, sprinkle with salt and pepper, and stir gently a couple of times. Spread the contents of the pan onto the bottom of the prepared baking dish. Drizzle with the vinegar.
Turn the grits out of the pan and slice into 1/2 inch slices (I had to clean the knife off halfway through, it got all gummed up with grits). Sprinkle with salt and pepper to taste. Carefully lay them on top of the arugula, overlapping if necessary. Drizzle with the remaining two tablespoons of oil and sprinkle with the cheese. Bake for about 25-35 minutes, or until golden and bubbly. Serve with lots of black pepper.