What a pretty picture this makes! And it tastes just as good as it looks. Polenta is wonderful and so versatile. It works for any meal as a side dish, an entrée, a base for an appetizer or hors d’oeuvre, or a mid-afternoon snack. Just top it with something yummy and nibble away to your heart’s content!
The Italians really know what to do with cornmeal but be careful when frying or grilling, it has a tendency to soak up oil! And it tastes best heated.
Here I’m presenting it with spinach but feel free to use kale, or mustard or collard greens – even a combination that you like. Maybe a few scrapings of a nice Romano cheese on top and a nice bottle of wine? Along with a fresh Italian bread and unsalted butter, this makes a nice, light lunch. Along side of your fave lasagna or pasta dish, you have a wonderful dinner!
And of course, I’ll accept an invitation to join you!
Grilled Polenta with Spinach
- 1 tube polenta
- 2 Tbsp. olive oil
- 1/4 c vegetable or chicken stock
- 3/4 tsp. granulated garlic or 2 garlic cloves, sliced
- 1/4 tsp. sea salt
- 1/8 tsp. freshly ground pepper
- 6 c baby spinach
Slice polenta in 3/4″ slices – enough for 2 – 3 slices per person for lunch or as a side dish; 3 – 4 slices per person for an entree. Heat olive oil in heavy fry pan over medium high heat until a drop of polenta sizzles immediately. Lay slices around but don’t crowd. Cook until dark golden brown, turn carefully and cook second side. You may have to do this in batches.
When polenta has been turned over, in wok or large saucepan, add stock, garlic, salt and pepper. Bring just to the boil over medium heat; add spinach and immediately reduce heat. Stir spinach until it wilts but still remains rightly colored.
Place spinach on plates, top with a few slices of grilled polenta and serve immediately.