Creamy Wild Garlic Nettles with Polenta

A white deep plate with creamy nettles with a fried egg over a bed of polenta.

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Creamy Wild Garlic Nettles with Polenta

Foraged Creamy Wild Garlic Nettles with Polenta and topped with a fried egg, a simple and comforting family dinner that makes the most of the fresh Spring produce. Turn a handful of wild greens into a delicious, cheap meal that is full of flavour and packed with nature's goodness.

Prep Time20

Cook Time15

Total Time35

Course: Brunch, Lunch

Cuisine: Romanian

Servings: people

Calories: 352kcal

Author: Daniela Apostol

Ingredients

110 g fresh nettles
25 g wild garlic
1 ½ tablespoon plain flour
1 onion
30 g butter (2 tbsp)
½ teaspoon coarse sea salt
⅛ teaspoon ground black pepper

For the polenta

80 g corn flour (cornmeal, ½ cup)
500 ml water (2 cups)
½ teaspoon salt

Instructions

Wash the nettles and wild garlic thoroughly with plenty of cold water.
Bring a pot of water to the boil, add the nettles and blanch them for 2-3 minutes.
Reserve 250 ml (1 cup) of the nettle water, and remove the rest.
Squeeze out the excess water, and chop the nettles finely.
In a pan set over a medium heat, melt the butter, and the peeled and chopped onion with a pinch of salt, and fry it until golden.
Add the flour, and stir well, then add the chopped nettles and wild garlic, and give it another good stir.
Pour in the reserved nettle water, and mix well to get a creamy, thick texture.
To make the polenta, bring the water to the boil, add the salt, then gradually whisk in the corn flour.
Continue to cook on a medium heat, whisking frequently, until the polenta is creamy and it pulls away from the sides of the pan.
Once the polenta is ready, transfer it to a plate, and top it with creamy nettles and a fried egg.

Video

Notes

Go for young, bright green nettles and wild garlic, which are usually at their best in early Spring. The older they get, the more bitter they taste.
Make sure to wash the nettles in plenty of cold water, even if they look clean. Blanching the nettles is an important step, not only to remove the sting, but also to improves colour and removes bitterness. Squeeze out the excess water well to prevent a diluted flavour.
Be careful with the polenta, it can bubble quite vigorously at first, and can cause burns, you can place a lid on the pan for 2-3 minutes until the mixture thickens very slightly and stop splattering.

Nutrition