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1
Position a rack about 6-inches from the broiler and preheat to high.
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2
Cut the polenta into 8 squares and transfer to a sheet pan.
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3
Pat dry with a paper towel and lightly brush with olive oil.
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4
Broil until tops are browned, about 8 minutes.
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5
Remove pan from oven.
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6
Meanwhile, heat the olive oil in a large skillet over high heat.
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7
Add the garlic and pepper flakes, stir until fragrant, about 30 seconds.
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8
Put the spinach in the pan and season with salt, cook, stirring occasionally, until wilted, about 3 minutes.
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9
Reserve pan.
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10
Divide the wilted spinach among each polenta square.
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11
Divide slices of the meat on top of the spinach and top each square with the cheese.
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12
Place under the broiler until cheese melts and just begins to brown, another 4 minutes.
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13
Heat the sauce in the skillet used for the spinach.
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14
Ladle some sauce onto each of 4 plates.
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15
Place 2 polenta cakes in the middle of each plate and serve.
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16
2 cups chicken broth, low-sodium canned or homemade
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17
2 cups whole milk
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18
3/4 cup quick-cooking polenta
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19
1/4 to 1/2 cup freshly grated Parmesan
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20
2 tablespoons unsalted butter, cut into bits
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21
1/2 teaspoon kosher salt
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22
Freshly ground black pepper
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23
Put the broth and milk in a medium saucepan and bring to a boil.
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24
Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes.
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25
Pull the saucepan from the heat and whisk in the cheese, butter, salt, and pepper.
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26
Pour into a baking dish.
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27
Cover with plastic wrap and refrigerate until set, about 2 hours.
