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1
Make the polenta.
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2
For traditional polenta (follow package instructions for quick cooking polenta), bring stock or water to a boil in a medium saucepan.
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3
Slowly pour in dry polenta as you stir.
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4
Let it come back to a boil about 15 to 30 seconds, then reduce heat to medium low, or until the polenta is barely bubbling.
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5
Stir almost constantly until polenta is soft to the bite and thickened, but pourable, about 45 minutes.
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6
Stir in olive oil, 1 1/4 teaspoons salt, and black pepper to taste.
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7
Distribute amongst five resealable, microwavable containers.
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8
Add enough water to a saucepan (the same one you used for the polenta, cleaned, to save dishes) that the steamer basket sits just above it.
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9
Bring water, with empty steamer basket, to a boil over medium high.
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10
Add spinach, cover, reduce heat to just below medium, and steam for 6 to 8 minutes, until beginning to wilt.
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11
Turn off heat and uncover spinach after another minute.
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12
Use tongs to distribute amongst the five containers, then sprinkle each with salt and pepper to season spinach.
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13
Each day, reheat one bowl in the microwave at power level 7 or 8 until warm as desired.
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14
Top with pine nuts and pomegranate arils, which are best stored in separate containers until serving.
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15
Note: The recipe is vegan, gluten free, egg free, and can easily be made nut-free.
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16
For a nut-free substitution, top bowls with toasted sunflower or pumpkin seeds.
