Elegant Tri-Colored Polenta
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 (28 ounce) can italian chopped tomatoes
- 1 (1 lb) bunch fresh spinach, washed and de-stemmed
- 6 cloves garlic, peeled and finely chopped
- 16 ounces fresh goat cheese
- 1⁄2 cup plain nonfat yogurt
- 2 teaspoons fresh thyme, leaves only or 1/2 teaspoon dried thyme
- 6 leeks, white part only,sliced crosswise into very thin rings
- 6 tablespoons olive oil
- 2 1⁄2 cups cornmeal
- 8 cups water
- salt
- pepper
directions
- Saute 2/3 of the garlic (4 cloves) in 2 tablespoons of olive oil until just golden.
- Add chopped tomatoes and salt and pepper to taste and simmer for 30 minutes.
- Reserve.
- Arrange spinach, while still wet from washing, in a large skillet and sprinkle with salt.
- Place over moderate heat and cook until spinach is completely wilted.
- Drain thoroughly of all excess water and chop coarsley.
- Saute spinach with remaining garlic (2 cloves) in 2 tablespoons olive oil and reserve.
- Saute leeks in 2 tablespoons olive oil over low heat until golden.
- Reserve.
- Combine goat cheese, yogurt and thyme in a bowl and blend until creamy and spreadable.
- Reserve.
- Dissolve 2 teaspoons salt in water in a large pot (preferably not too deep).
- Stir in cornmeal with a wire wisk and place over moderate heat.
- Continue stirring constantly with the whisk until cornmeal begins to thicken, then change to a wooden spoon.
- Polenta is done when it pulls away from the sides of the pan (about 15 minutes).
- Place 2/3 of the polenta in a bowl.
- Add 1 cup of the tomatoes.
- Add spinach to the remaining 1/3 of the polenta.
- Spread half the tomato-polenta mixture on the bottom of a lightly oiled 9 inch spring-form cake pan.
- Spread 1/2 of the goat cheese mixture over the tomato-polenta, then spread half of the leeks next.
- Continue layering the spinach-polenta mixture, the remaining goat cheese mixture and the remaining leeks.
- Top with the remaining tomato-polenta mixture.
- Bake in a 450º oven for 25 minutes.
- Allow to stand at least 10 minutes before removing spring-form ring.
- Cut in wedges and serve with remaining tomato sauce.
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RECIPE SUBMITTED BY
CCinSC
United States