by One Hungry Mama
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Photo by One Hungry Mama
One Hungry Mama's Notes:
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4 tablespoons
butter
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1/2 cup
chopped shallots
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1 pound
spinach, washed & trimmed
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1 cup
chicken broth
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1/4 cup
yellow polenta
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1 tablespoon
all purpose flour
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1/4 cup
milk (2% or skim)
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1/4 cup
parmesan, grated
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1/2 teaspoon
salt
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1/4 teaspoon
black pepper
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Melt 1 tablespoon butter in a medium skillet over medium heat. Sauté shallots until they start to turn golden brown.
Ask the hotline about this step!Add 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 the hotline about this step!Put broth on medium-low flame to heat through. In the meantime, whisk together polenta and flour. Set aside
Ask the hotline about this step!Heat 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 the hotline about this step!Add milk, a little at a time, continuing to whisk. Once the milk is incorporated, cook polenta another 1-2 minutes.
Ask the hotline about this step!Take polenta off heat. Immediately add spinach (excluding any liquid that has accumulated), parmesan, pepper, and remaining ¼ teaspoon salt.
Ask the hotline about this step!That sounds fantastic and I'm looking forward to trying this recipe.
Shuna is the Pastry Chef at Peels Restaurant in NYC and author of the acclaimed blog Eggbeater.
This is on the docket for my next "home alone" meal - so I can eat the whole thing and no one will ever know....