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Categories:
fresh spinach vegetable oil onion milk cornstarch flour salt Gorgonzola tomatoes polenta water salt fresh ground black pepper
Viewed: 49 - Published at: 6 years agoIngredients
- 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 14 teaspoons salt
- 2 -3 ounces gorgonzola, crumbled (optional)
- 1 medium tomatoes, cut into 1/2-inch pieces (3/4 cup)
- 1 13 cups instant polenta (5-minute)
- 4 cups water
- 1 12 teaspoons salt
- fresh ground black pepper
Method
- 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!
