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Categories:
polenta milk water salt polenta butter Parmesan cheese sauce olive oil mushroom garlic cherry tomatoes spinach hearts salt pepper
Viewed: 42 - Published at: 5 years agoIngredients
- Polenta
- 1 cup milk
- 2 cups water
- 3/4 teaspoon salt
- 1 cup polenta
- 3 tablespoons butter
- 1/4 cup parmesan cheese
- Sauce
- 1 tablespoon olive oil
- 1/2 lb mushroom, sliced
- 2 garlic cloves
- 1 cup cherry tomatoes
- 3/4 lb spinach
- 1 (14 ounce) can artichoke hearts
- salt
- pepper
Method
- For the polenta:
- Preheat oven to 400F.
- Mix milk, water and salt and heat over medium high heat, almost to a boil.
- Reduce heat to low, slowly add polenta and stir well.
- Continue to heat, stirring frequently, until polenta creates a dough consistency.
- Add butter and parmesan and form into 6 patties. Bake roughly 10-15 minutes.
- For the sauce:
- Heat olive oil over medium high heat. Add mushrooms, salt and pepper. Cook for roughly 3-4 minutes.
- Add tomatoes and garlic and cook another 2-3 minutes. Stir in spinach and artichokes, reduce heat to medium and cook until spinach begins to wilt, roughly 2 minutes.
