Spinach Polenta

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spinach_polenta_04This polenta, chock-full of earthy spinach, contrasts beautifully in both flavor and color with the sweet-tart tomatoes.



Spinach Polenta
Recipe type: Main dish Grain
Cook time: 
Total time: 
Serves: 4
  • 2 cups water
  • 2 cups milk
  • 1 teaspoon salt
  • 1 cup polenta cornmeal
  • 1 cup grated Parmesan cheese
  • 8 ounces fresh baby spinach
  • 4 large tomatoes or 8 to 10 plum tomatoes
  • 2 garlic cloves, minced or pressed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 teaspoon dried oregano
  • 2 tablespoons balsamic vinegar
  1. To make the polenta: In a saucepan, bring the water, milk, and salt to a boil.
  2. Add the cornmeal in a slow, steady stream while whisking.
  3. Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.
  4. Meanwhile, prepare the topping:
  5. Cut the tomatoes into wedges; in a saucepan on medium-low heat, cook the garlic in the oil for a minute; add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.
  6. When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth.
  7. Fold in the spinach, a couple of handfuls at a time, until just wilted.
  8. Serve the polenta hot, topped with the tomatoes and more cheese if you wish.
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