parmesan arugula polenta

I adapted this from Giada de Laurentis' recipe, and lightened it up a bit.

serves 4

1 cup quick-cooking polenta (cornmeal)
2 garlic cloves, minced
2 cups arugula, coarsely chopped
4 tbsp butter
1/2 cup grated parmesan
salt and pepper

Bring a large pot of water to boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cheese, and salt and pepper to taste.