by One Hungry Mama
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my 11 recipes »
Photo by One Hungry Mama
One Hungry Mama's Notes:
Expand4 tablespoons butter Ask a question about this ingredient
1/2 cup chopped shallots Ask a question about this ingredient
1 pound spinach, washed & trimmed Ask a question about this ingredient
1 cup chicken broth Ask a question about this ingredient
1/4 cup yellow polenta Ask a question about this ingredient
1 tablespoon all purpose flour Ask a question about this ingredient
1/4 cup milk (2% or skim) Ask a question about this ingredient
1/4 cup parmesan, grated Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon black pepper Ask a question about this ingredient
Melt 1 tablespoon butter in a medium skillet over medium heat. Sauté shallots until they start to turn golden brown.
Ask a question about this stepAdd spinach in two batches—when the first has wilted completely, add the second, along with ¼ teaspoon salt. When all of the spinach has wilted, you'll find that it has released some liquid. Turn heat to high and allow liquid to cook off, about 7-10 minutes. Press spinach along the way to make sure you release all excess liquid. Set spinach aside.
Ask a question about this stepPut broth on medium-low flame to heat through. In the meantime, whisk together polenta and flour. Set aside
Ask a question about this stepHeat remaining 3 tablespoons butter in a medium saucepan over medium heat. Add flour/polenta mix, whisking for about 1 minute. Add 1/3 of the hot broth and whisk until smooth. Repeat 2 more times, until all of the broth is mixed in smooth. Cook polenta for 1-2 minutes, whisking the entire time.
Ask a question about this stepAdd milk, a little at a time, continuing to whisk. Once the milk is incorporated, cook polenta another 1-2 minutes.
Ask a question about this stepTake polenta off heat. Immediately add spinach (excluding any liquid that has accumulated), parmesan, pepper, and remaining ¼ teaspoon salt.
Ask a question about this stepThis is on the docket for my next "home alone" meal - so I can eat the whole thing and no one will ever know....
That sounds fantastic and I'm looking forward to trying this recipe.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
This was absolutely delicious. I had no spinach and so used roasted green cabbage- amazing!