Grits Gratin with Arugula and Garlic

A light one-dish meal; as the garlicky arugula wilts, the slices of grits form a yummy golden crust akin to croutons. You can make the grits up to a day in advance, pour into a loaf pan or rimmed baking sheet, and let them set before proceeding. Other grains you can use: coarse cornmeal.

1/4 cup extra virgin olive oil, plus oil for the pan

3 or 4 cloves garlic, crushed

1/2 teaspoon sugar

4 cups arugula leaves

Salt and freshly ground black pepper

2 tablespoons balsamic or sherry vinegar

1 recipe Polenta
, made with grits and molded according to Grilled or Fried Polenta

1/2 cup freshly grated Parmesan cheese

• Heat the oven to 400 F. Grease a shallow 2-quart gratin dish or 9 x13-inch baking pan with a little olive oil.
• Put 2 tablespoons of the oil in a large, deep skillet over medium-low heat. When hot, add the garlic and sugar and cook, stirring occasionally, until the garlic is soft, plump, and starting to color, about 10 minutes.
• Turn off the heat and add the arugula. Sprinkle with salt and pepper, toss gently once or twice, and spread the leaves in the bottom of the prepared dish. Drizzle with the vinegar.
• Turn the grits out of the pan and cut into 1/2-inchthick slices; sprinkle with salt and pepper. Carefully spread them out on top of the arugula, overlapping them a little if necessary. Drizzle with the remaining oil and sprinkle with the cheese. Bake until the topping is golden and bubbling, 20 to 25 minutes. Serve, topped with lots of black pepper.

MAKES: 4 to 6 servings

TIME: 45 minutes with prepared grits