Instructions: Preheat oven to 400 F. In large saucepan, saute garlic and onion in 1 tablespoon oil over medium heat for 1 minute or until garlic and onion become fragrant. Add broth and bring to a boil.

Simmer, stirring, until very thick and spreadable, about 5 minutes. Pour into a wide, shallow and oiled baking dish or ovenproof tray, patting with oiled fingers into an 8-inch square. Sprinkle with cheese. Bake 20 minutes or until crusty. Keep warm.

Heat remaining oil in large skillet and add carrots, stirring to coat.

Cover an cook over medium heat for 7 minutes, stirring once. Add rosemary and greens and saute uncovered from 1 to 2 minutes, just long enough to wilt greens.

Cut polenta in 4 squares and spoon carrots over each square.

Makes 4
servings.

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