Dinner Tonight: Polenta With Spinach 'Roman Style' Recipe Recipe

Name: Dinner Tonight: Polenta With Spinach 'Roman Style' Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup good-quality cornmeal; 4 1/2 cups water; 3/4 teaspoon salt; Olive oil to taste; Parmigiano-Reggianno to taste; 3 tablespoons olive oil; 2 cloves garlic, thinly sliced; 1/2 cup raisins (or even better, currants); 1/2 cup pine nuts; 2 pounds fresh spinach, or 1 pound frozen

Servings: persons

1 cup good-quality cornmeal
4 1/2 cups water
3/4 teaspoon salt
Olive oil to taste
Parmigiano-Reggianno to taste
3 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 cup raisins (or even better, currants)
1/2 cup pine nuts
2 pounds fresh spinach, or 1 pound frozen

1
Bring the water and salt to a boil for the polenta in a medium pot, then add the cornmeal very slowly in a trickle while whisking constantly. Once all the cornmeal is added, continue stirring for another few minutes, switching to a wooden spoon once the mixture thickens. Cover and turn the heat to very low. Stir for a full minute every ten until the polenta is creamy, about 30-35 minutes.
2
Put the raisins in a small bowl and cover with boiling water; allow to soak for 15 minutes.
3
If using fresh spinach, rinse it and add to a skillet, cooking until wilted and shrunken. Transfer to a bowl and wipe the skillet dry.
4
In the skillet, heat the olive oil over medium-low heat and saute the garlic until golden, about 5 minutes. Add the pine nuts and cook until also golden, then add the raisins (squeezed as dry as possible) and the cooked spinach. Increase the heat to medium and season to taste with salt and lots of pepper. Add olive oil as desired to avoid dryness.
5
Turn out the polenta onto plates and puddle a little olive oil in the middle. Top with Parmigiano and black pepper. Serve the spinach on the side.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup good-quality cornmeal, 4 1/2 cups water, 3/4 teaspoon salt, Olive oil to taste, and more.

Yes, Dinner Tonight: Polenta With Spinach 'Roman Style' Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Polenta With Spinach 'Roman Style' Recipe

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