About 30 minutes
Stinging nettles are available at many local farmers markets. When handling the nettles, wear latex or exam gloves; rinse them in a sink full of cold water to remove any dirt. Carefully remove the leaves from the stalks.
4 cups washed nettle leaves
2 teaspoons kosher salt
1 tablespoon olive oil
1 cup polenta, or organic coarse-ground corn meal
1/3 cup grated Parmigiano-Reggiano
1/4 cup crème fraîche
Salt and freshly ground pepper to taste
1. Bring a pot of water
to a rolling boil and, using a pair of tongs or rubber gloves, add the nettles to the pot. Blanch the nettles for about 1 minute. Drain, coarsely chop and reserve.
2. In a heavy-bottomed
medium pot, bring 5 1/2 cups of water to a boil. Add the salt and olive oil, then slowly pour in the polenta, stirring constantly with a wooden spoon.
3. Reduce the heat
to medium-low so the polenta cooks at a low simmer (bubbling slightly). Stir frequently until thick and creamy, about 17 to 20 minutes.
4. Add the Parmigiano-Reggiano,
crème fraîche and nettles, whisking until combined. Taste for seasoning and serve immediately.