Polenta With Creamy Spinach Recipes

Steps:

• Cook the polenta according to pack instructions. When the polenta is softened and smooth, stir through the mascarpone and spinach. Leave for 30 secs until the spinach has just begun to wilt, stir again and then serve.

Steps:

• Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.

Steps:

• Bring first 3 ingredients to boil in large saucepan. Gradually whisk in polenta. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes. Add spinach and stir until wilted, about 2 minutes. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes. Add cheese and parsley; stir until cheese melts. Season to taste with salt and pepper. Transfer to bowl and serve.
• Sold at Italian markets, natural foods stores, and some supermarkets.

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, and top with spinach mixture.
• Sprinkle with pepper, serve, and enjoy!