Parmesan Polenta and Sauteed Spinach

May 22, 2009

These two don’t have to go together but, because they work so well together, I rarely make one without the other. I’ll show the polenta first, and then the spinach. The spinach is so incredibly simple that you can easily get it together while the polenta is cooking.

  • 8 cups chicken or vegetable broth
  • 2 cups corn meal
  • About a cup of freshly-grated Parmesan

Bring broth to a boil in a large saucepan.

Meanwhile, grate Parmesan and set it aside. These little Zyliss graters are quite handy. They’re simple, quick and easy to clean. I don’t grate with anything else.

Gradually whisk the corn meal into the boiling broth and reduce heat to medium.

Continue whisking to get rid of the lumps.

Continue cooking until it’s nice and thick, whisking occasionally. This is almost exactly like making Cream of Wheat.

Pour it into a serving bowl and stir in cheese.

Let it sit for about five minutes or so before serving.

Meanwhile, while the polenta is simmering…

  • One bag of fresh spinach
  • A tablespoon or two or butter. You can also use olive oil instead.

In a large skillet, melt butter over low heat and then add spinach.

Stir occasionally as it wilts.

Serve. At the table, it goes well atop a bed of polenta.
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