Prep 15 mins
Cook 15 mins
Another one I can't wait to try- from Vegetarian Times. I've never had polenta before, so I'm excited! Also, the directions look long, but it's actually supposed to be a 30 minutes or fewer recipe, so don't be afraid!
- 2 (10 ounce) bags fresh spinach
- 1 teaspoon vegetable oil
- 1 medium onion, finely chopped (1 cup)
- 2 cups 1% low-fat milk or 2 cups soymilk
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 1⁄4 teaspoons salt
- 2 -3 ounces gorgonzola, crumbled (optional)
- 1 medium tomatoes, cut into 1/2-inch pieces (3/4 cup)
For the Polenta
- 1 1⁄3 cups instant polenta (5-minute)
- 4 cups water
- 1 1⁄2 teaspoons salt
- fresh ground black pepper
- Fill large bowl with water.
- Add spinach, removing any large stems if desired; pat down to remove any dirt.
- Transfer leaves to large pot in batches.
- Place pot over high heat, cover and cook until spinach is just wilted, about 5 minutes.
- Drain, rinse under cold water and drain again.
- Squeeze to remove excess moisture.
- Coarsely chop spinach and set aside.
- In a medium saucepan, heat oil over medium-low heat.
- Add onion, cover and cook, stirring occasionally, until softened, about 5 minutes.
- In a separate small bowl, whisk together milk, cornstarch, flour and salt.
- Increase heat to medium and gradually whisk milk mixture into onion.
- Cook, stirring constantly, until mixture is steaming hot and thick, 3 to 5 minutes, then remove from heat.
- Stir in tomato and spinachm, and Gorgonzola if desired, and then cover to keep warm.
- Polenta: Prepare polenta according to package directions, using 4 cups water and 1 1/2 teaspoons salt.
- Spoon polenta into shallow bowls, and top with spinach mixture.
- Sprinkle with pepper, serve, and enjoy!
This wasn't great. The topping was slimy rather than creamy. It should have tasted way better with all the delicious ingredients that went into it. Maybe if I had left out the cornstarch it would have been better?