4 cups water
1 1/4 teaspoons salt
1/2 package traditional polenta
2 large shallots
1 large clove garlic
3 cups arugula leaves
1 teaspoon extra virgin olive oil
1/2 cup grated Parmesan cheese
Line an 11 by 7 inch baking pan with foil, leaving a slight overhang on all sides. In a heavy saucepan bring water with salt to a boil and add polenta in a thin stream, whisking. Cook polenta over low heat it should be barely boiling, stirring constantly, until very thick, about 10 minutes. Spread polenta evenly in pan. Separately mince shallots and garlic and chop arugula. In a nonstick skillet cook shallots in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic, arugula and salt to taste and cook, stirring, a few seconds, or until arugula is just wilted. Spread arugula mixture evenly over polenta and cool to room temperature. Chill polenta, covered, until firm, at least 2 hours and up to 1 day.
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