Polenta With Creamy Spinach
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!
Steps
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.
Ingredients
fresh spinach, vegetable oil, onion, 1% low-fat milk, cornstarch, all-purpose flour, salt, gorgonzola, tomatoes, polenta, water, fresh ground black pepper