Crispy outside, garlicky and creamy inside. I created this recipe so my picky eaters would eat more spinach, I must say I accomplished my goal. Now the spinach polenta is part of the home menu, it pleases all age groups.
Polenta is a marvellous comfort food, originally from the northern part of Italy. In the past, it was a time consuming preparation where you have to constantly stir for a long period of time to obtain the creamy consistency. Nowadays you still have to stir non stop but the availability of pre-cooked or instant cornmeal reduced the cooking time significantly.
Polenta can either be a satisfying meal complementing stews, sauces or a roast or a side dish. It can be served soft and creamy or firm, cut into slices. Here it’s paired with spinach and garlic to enhance the taste and make it more nutritious. Why stop there! Pieces of polenta are browned in butter for crispness and extra flavor.
Polenta is high in complex carbohydrates and also has resistant starch, providing longer lasting energy and keeping you satiated longer. Besides, it feeds the good bacteria in your digestive tract which can lead to better gut health. It is rich in antioxidants that can reduce the risk of age related macular degeneration and also heart disease and some cancers.
Here is another delicious recipe with corn that I highly recommend, Whole Grain Corn Waffles.
Prep: 5 mins | Cook: 25 mins | Total: 30 mins
1 cup of chopped frozen spinach (about 4 nuggets)
2 garlic cloves minced
2 tsp of vegetable oil
2 cups of unsweetened milk of your choice
2 cups of water
1 cup of polenta
⅛ tsp of nutmeg
Salt & black pepper to taste
Grease an 8×11-inch (20x28cm) baking dish with butter or cooking spray.
In a medium saucepan, heat the vegetable oil, add the garlic and cook until fragrant, about 1 minute. Then add the frozen spinach and cook until well heated.
Add the milk, water, nutmeg and season with salt and black pepper. Gradually incorporate the polenta, always stirring. Once the polenta starts to boil, reduce the heat and continue to stir for another 5 to 8 minutes until it thickens. Careful, it might splatter.
Adjust for salt and black pepper.
Pour the polenta in the prepared dish and let it cool. Once warm to cold you can cut the polenta into small rectangles and brown it in a frying pan with a bit of butter. Serve and enjoy!