Spinach and Tomato Polenta

This is one of my favorites from back when I had a real kitchen and can also be easily made within our acora cupboards. Thanks to the Moosewood cookbook for this one.

 

Recipe type: Main dish Grain

Cook time:  25 mins

Total time:  25 mins

Serves: 4

 

 

Ingredients

• 2 cups water
• 2 cups milk (we skipped the milk and just used water)
• 1 teaspoon salt
• 1 cup polenta cornmeal (polenta/ground cornmeal can be found at HIT in the natural foods/organic section by the produce)
• 1 cup grated Parmesan cheese (we used sheep cheese)
• 8 ounces fresh baby spinach (rucola could also work here)

FRESH TOMATO TOPPING

• 4 large tomatoes or 8 to 10 plum tomatoes (we used cherry tomatoes)
• 2 garlic cloves, minced or pressed
• 2 tablespoons olive oil
• ½ teaspoon salt
• 1 teaspoon dried oregano (feel free to use some of ours)
• 2 tablespoons balsamic vinegar (we have extra, so feel free to use some of ours if you don't want to buy your own)
• we added some cremini mushrooms and sauteed them with the tomatoes - I'd recommend it

Instructions

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.