Grilled Polenta With Sauteed Spinach and Robiola Recipe - Cooking Index
Grilled Polenta With Sauteed Spinach and Robiola Recipe - Cooking Index
| 3 | Water | |
| 1 | Quick cooking polenta or | |
| - corn meal | ||
| 1 | Salt | |
| 2 | Virgin olive oil plus 1 | |
| - tablespoon | ||
| 2 | Garlic, peeled and thinly | |
| - sliced | ||
| 1 | Fresh young spinach, stems- removed and washed then | |
| 4 | Robiola cheese |
Recipe by: MOLTO MARIO SHOW#MB5652
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-inch 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 virgin olive oil and set over
grill and cook until slightly charred and crispy (about 10 minutes).
Meanwhile, heat 2 tablespoons virgin olive oil in a 12-inch 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.
Yield: 4 servings
Source:
TOO HOT TAMALES SHOW #TH6210
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