Polenta With Feta and Spinach |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I really love this combination and it is SUPER easy! My measurements are estimates: I pulled a 'soft polenta' recipe off of epicurious to calculate the water-to-dry polenta ratio, because I think a softer polenta is better in this application. Cheers. Ingredients:
5 -6 cups water |
1 1/2 cups quick-cooking polenta |
3 tablespoons butter or 3 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon black pepper, ground |
1 cup feta cheese, crumbled |
3 cups spinach, washed, spun dry and coarsely chopped |
Directions:
1. Prepare the polenta by boiling the water with the salt and butter or olive oil then adding the polenta in a steady stream while stirring constantly to avoid lumps. Continue cooking and stirring for about 5 minutes (longer if you don't have the quick-cooking variety).
2. Spoon into shallow bowls and crumble feta cheese over the top and sprinkle with pepper.
3. Bring the spinach to the table in a separate bowl. Take as much spinach as you want/as will fit on top of your polenta and EAT getting a little polenta, cheese and spinach in each bite.
4. You can substitute chicken stock or vegetable stock for the water for more flavor but scale back the salt if you do. You can also add onion powder to the polenta or chopped green onion to the spinach. It is pretty versatile.
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