Polenta with Creamy Spinach

Polenta with Creamy Spinach Recipe from Italy

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Polenta with Creamy Spinach is a delicious and comforting dish that combines the creamy texture of spinach with the hearty goodness of polenta. This recipe is perfect for a cozy night in or a special dinner with friends and family.

History

Polenta is a traditional Italian dish that has been enjoyed for centuries. It is made from cornmeal and can be served creamy or firm, depending on the cooking method. Spinach, on the other hand, has been a popular vegetable in many cuisines around the world for its health benefits and versatility. Combining these two ingredients creates a dish that is both nutritious and satisfying.

Ingredients

2 (10 oz (283 g)) bags of fresh spinach
1 tsp of vegetable oil
1 medium onion, finely chopped (1 cup)
2 cups of low-fat (1%) milk or soy milk
2 tbsp of cornstarch
2 tbsp of all-purpose flour
1.25 tsp of salt or more to taste
2 to 3 oz (85 g) of gorgonzola cheese, crumbled (optional)
1 medium tomato, cut into 0.5 inch dice (0.75 cup)
polenta
1.33 cups of instant (5-minute) polenta
4 cups of water
1.5 tsp of salt
Freshly ground black pepper

How to prepare

Fill the sink with water. Add spinach, removing any large stems if desired; pat down to remove any grit. Transfer the leaves to a large pot in batches. Place the pot over high heat, cover, and cook until the spinach is just wilted, about 5 minutes. Drain, rinse under cold water, and drain again. Squeeze to remove excess moisture. Coarsely chop the spinach and set it aside.
In a medium saucepan, heat oil over medium-low heat. Add the onion, cover, and cook, stirring occasionally, until softened, about 5 minutes. In a small bowl, whisk together milk, cornstarch, flour, and salt. Increase the heat to medium and gradually whisk the milk mixture into the onion. Cook, stirring constantly, until the mixture is steaming hot and thick, 3 to 5 minutes. Remove from heat. Stir in Gorgonzola if desired, tomato, and spinach. Cover to keep warm.
Polenta: Prepare polenta according to the package directions, using 4 cups of water and 1.5 tsp of salt. Spoon the polenta into shallow bowls. Top with the spinach mixture. Sprinkle with pepper and serve.

Variations

Substitute Gorgonzola cheese with feta or goat cheese for a different flavor profile.
Add cooked chicken or shrimp to the spinach mixture for added protein.

Cooking Tips & Tricks

Be sure to thoroughly wash the spinach to remove any grit or dirt.

- Cooking the spinach in batches helps to ensure that it cooks evenly and doesn't become soggy.

- Adding Gorgonzola cheese to the spinach mixture adds a rich and tangy flavor, but it can be omitted for a lighter dish.

- Polenta can be made ahead of time and reheated when ready to serve.

Serving Suggestions

Serve Polenta with Creamy Spinach as a main dish with a side salad or roasted vegetables.

- Garnish with fresh herbs such as parsley or basil for added flavor.

Cooking Techniques

Cooking the spinach in batches helps to ensure that it cooks evenly and retains its vibrant green color.

- Whisking the milk mixture constantly while cooking helps to prevent lumps and create a smooth sauce.

Ingredient Substitutions

Use almond milk or coconut milk as a dairy-free alternative to low-fat milk.

- Substitute cornstarch with arrowroot powder or tapioca starch for a gluten-free option.

Make Ahead Tips

Prepare the polenta ahead of time and reheat when ready to serve.

- The spinach mixture can be made in advance and reheated before serving.

Presentation Ideas

Serve Polenta with Creamy Spinach in shallow bowls for a rustic and comforting presentation. - Garnish with a sprinkle of freshly ground black pepper for added flavor.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

- Serve with a side of crusty bread or garlic bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- A serving of Polenta with Creamy Spinach contains approximately 300 calories.

Carbohydrates

- Polenta: 1.33 cups of instant polenta contain approximately 120 grams of carbohydrates.

- Spinach: 2 bags of fresh spinach contain approximately 20 grams of carbohydrates.

Fats

- Gorgonzola cheese: 2 to 3 oz of cheese contain approximately 15 grams of fat.

- Vegetable oil: 1 tsp of oil contains approximately 5 grams of fat.

Proteins

- Spinach: 2 bags of fresh spinach contain approximately 10 grams of protein.

- Gorgonzola cheese: 2 to 3 oz of cheese contain approximately 10 grams of protein.

Vitamins and minerals

Spinach is rich in vitamins A, C, and K, as well as iron and calcium.

- Polenta is a good source of iron and magnesium.

Alergens

This recipe contains dairy (cheese) and gluten (flour), which may be allergens for some individuals.

Summary

This dish is a good source of carbohydrates, protein, and essential vitamins and minerals. It is relatively low in calories and can be a healthy addition to a balanced diet.

Summary

Polenta with Creamy Spinach is a delicious and nutritious dish that is perfect for a cozy night in or a special dinner with friends and family. This recipe combines the creamy texture of spinach with the hearty goodness of polenta for a satisfying meal that is sure to please.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a chilly autumn day, and I had just come back from a visit to the local farmer's market. As I unpacked my bags, I found a beautiful bunch of fresh spinach and a bag of cornmeal that I had picked up on a whim.

I had never made polenta before, but I remembered my own grandmother making it when I was a child. She would stir the cornmeal into boiling water until it thickened, then serve it with a hearty meat sauce. I decided to try my hand at making polenta, but I wanted to put my own spin on it.

I started by sautéing some garlic and onion in a bit of olive oil. The kitchen quickly filled with the delicious aroma, and I knew I was on the right track. Next, I added the fresh spinach and let it wilt down before adding a splash of cream. The creaminess of the sauce paired perfectly with the earthy spinach, creating a dish that was both comforting and elegant.

As the polenta cooked on the stove, I couldn't help but think back to all the recipes I had learned over the years. My grandmother had been my greatest teacher, passing down her knowledge and love of cooking to me. I had learned to make pasta from scratch, bake the perfect loaf of bread, and create soups that warmed the soul. Each recipe held a special place in my heart, a connection to the past and to the people who had shared them with me.

When the polenta was ready, I spooned it onto a plate and topped it with the creamy spinach sauce. The colors and textures were a feast for the eyes, and I couldn't wait to dig in. As I took my first bite, I was transported back to my grandmother's kitchen, surrounded by the sights and smells of her cooking.

I knew that this recipe would become a staple in my own kitchen, a reminder of all the lessons I had learned and the love that had been passed down through the generations. Cooking was more than just a way to nourish the body; it was a way to nourish the soul, to create memories and connections that would last a lifetime.

And so, as I sat down to enjoy my polenta with creamy spinach, I said a silent thank you to all the people who had shared their recipes with me over the years. Each dish was a gift, a piece of their heart and soul that they had passed on to me. And I would continue to pass on those gifts, sharing my own recipes and stories with the next generation, just as my grandmother had done for me.