Polenta is an Italian dish made from cornmeal. Combined in this dish with spinach, it's irresistible.
Polenta is one of those things that I love but rarely make. Why? I don't know. So my goal this year is to eat more polenta.
This dish is pretty simple, full of veggies, and freezes well. What's not to love? Store-bought tomato sauce is fine, but if you want to venture out, try my tomato sauce recipe or Miriam Kresh's how-to. It also freezes well.
- 2 1/2 cup water
- 1 teaspoon sea salt
- 1 cup cornmeal
- 4 teaspoons butter
- 1/4 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cups spaghetti sauce
- 1 pound fresh spinach
- 1 tablespoon olive oil
Add the olive oil to a large skillet and warm over a medium heat. Add in the fresh spinach, and saute until all of the spinach is thoroughly cooked. Remove from heat.
Transfer spinach to colander and press out all remaining water. Then chop spinach.
Bring the water and sea salt to a boil. Slowly add in the cornmeal, whisking while doing so. Reduce heat to low and cook until mixture fully thickens.
Transfer cooked cornmeal to a large mixing bowl. Mix in butter, cream and Parmesan cheese.
Transfer polenta to 9x9 baking dish and let cool.
Heat up sauce.
When polenta is set, cut into 9 pieces and serve over sauce.