Crispy Polenta with Fried Cannellini, Spring Garlic, Sorrel and Feta

I went to the Farmer's Market here in Inwood last Saturday and although I had the intentions of purchasing lots of produce, I felt uninspired.  As I was about to leave with just a few items, I decided to take one last look at all the different greens.  There it was..Sorrel.  

I have never tasted or cooked with it, so I snuck a little taste and knew this would be incorporated into my next creation!

This recipe was inspired by David Lebovitz.

Crispy Polenta with Fried Cannellini, Spring Garlic, Sorrel and Feta

Ingredients:

2 tablespoons + 1 teaspoon olive oil 
1 tablespoon + 1 teaspoon butter
1/2 ounce sorrel
3/4 cup cooked cannellini beans +3/4 teaspoon salt
2 spring garlic diced
1 teaspoon  lemon juice
3/4 teaspoon sumac
1 tablespoon fresh basil ribbons (shown below)
Feta cheese, diced, to taste
1 pack of pre-made polenta

1.  In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter.  

2.  Once it is hot, add the cooked cannelini beans (that have been seasoned with salt) in a single layer (you may have to do this in batches depending on the size of your skillet.

2.  Sauté the beans but do not stir or mix them!  You want them to become golden.  After they are golden on the bottom side, flip them around and continue to cook a few more minutes until they are all golden. 

4.  Add 1 teaspoon of olive oil and 1 teaspoon of butter to the skillet.  Add the spring garlic, and sorrel. Cook until the greens are just wilted, about a minute. 

5.  Remove from heat. Let cool slightly before adding the basil, lemon juice, sumac, and feta.  

 6.  Serve with crispy polenta rounds.  I used trader Joe's polenta that I cut into 1/4 inch thick slices, brushed with olive oil , sprinkled with salt and baked on 400 degrees for 10 minutes!