Grilled Polenta With Sauteed Spinach And Ribiola

Recipe Ingredients

3 cups	711ml	Water
1 cup	62g / 2.2oz	Quick cooking polenta or corn meal
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Virgin olive oil - divided
2		Garlic cloves - peeled, sliced thin
1 lb	454g / 16oz	Fresh young spinach - stems removed,
		Washed then dried
4 oz	113g	Robiola cheese

Recipe Instructions

Preheat grill or broiler.

In a medium sauce pan, bring 3 cups water to a boil. Add polenta in a thin stream, stirring constantly. When polenta is all added, lower heat to simmer. Season with salt and cook 5 to 7 minutes until the consistency of thick oatmeal.

Pour polenta into clean ungreased 8- by 10-inch brownie pan and allow to cool one half hour. When cool, cut into 8 wedges and remove from pan. Brush all the pieces with 1 tablespoon of the virgin olive oil and set over grill and cook until slightly charred and crispy (about 10 minutes).

Meanwhile, heat remaining 2 tablespoons virgin olive oil in a 12- to 14-inch skillet. Add garlic and cook 45 seconds to 1 minute until light brown. Add all the spinach at once and cook quickly (about 30 seconds) until just wilted. Season with salt and pepper and set aside.

Remove polenta from grill and spread 1/2 ounce robiola cheese over each hot piece. Spoon some warm spinach on top of each piece of polenta and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5652) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.