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water milk salt polenta cornmeal Parmesan cheese baby spinach tomatoes garlic olive oil salt oregano balsamic vinegar
Viewed: 37 - Published at: 7 years agoIngredients
- 2 cups water
- 2 cups milk
- 1 teaspoon salt
- 1 cup polenta cornmeal (see page 177)
- 1 cup grated Parmesan cheese
- 8 ounces fresh baby spinach
- 4 large tomatoes or 8 to 10 plum tomatoes
- 2 garlic cloves, minced or pressed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
Method
- To make the polenta: In a saucepan, bring the water, milk, and salt to a boil.
- Add the cornmeal in a slow, steady stream while whisking.
- Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.
- Meanwhile, prepare the topping: 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.
- When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth.
- Fold in the spinach, a couple of handfuls at a time, until just wilted.
- Serve the polenta hot, topped with the tomatoes and more cheese if you wish.
