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Nettle polenta

Time 30 minutes
Yields Serves 6
Nettle polenta
(Mark Boster/Los Angeles Times)
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, creme fraiche and nettles, whisking until combined. Taste for seasoning and serve immediately.

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.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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