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 creme fraiche Salt and freshly ground pepper to taste

Step 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.

Step 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.

Step 3Reduce 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.

Step 4Add the Parmigiano-Reggiano, creme fraiche and nettles, whisking until combined. Taste for seasoning and serve immediately.

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