Spinach and Onion Polenta
Ready In: 45 mins
Serves: 4
Yields: 4
Ingredients
- 6 cups boiling water
- 1⁄2 teaspoon coarse salt
- 1 1⁄4 cups coarse ground cornmeal
- 1⁄4 cup onion, chopped in small dice
- 1 sprig fresh thyme, pull off leaves
- 1⁄2 cup fresh spinach, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon salt, and freshly cracked black pepper mixed together
Directions
- Heat six cups of water to boiling over medium heat in an uncovered stockpot. Add ½ teaspoon coarse salt.
- Whisk in 1-1/4 cups coarse ground corn meal. Add the cornmeal slowly and whisk continuously to avoid lumps. Cook over medium-low heat for 20 minutes. Continue whisking. (Constant whisking helps the cornmeal to cook without lumps and avoids burning. Don’t let it start spitting. This mixture is hot and sticky.).
- Add ¼ cup of diced onion and the thyme leaves. Stir everything with a wooden spoon. Continue cooking the mixture for an additional 5-10 minutes.
- Stir in ½ cup of chopped spinach and 2 Tablespoons of butter. Season the dish with salt and pepper to taste. Remove from the heat and serve.
- Variation: Add ¼ cup grated Pecorino Romano cheese and top with Italian sausage for a wintertime lunch.
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