This polenta, chock-full of earthy spinach, contrasts beautifully in both flavor and color with the sweet-tart tomatoes. (See photo)
Recipe information
Yield
serves 4
Ingredients
Spinach Polenta
Fresh Tomato Topping
Preparation
Step 1
To make the polenta: In a saucepan, bring the water, milk, and salt to a boil. Add the cornmeal in a slow, steady stream while whisking. Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.
Step 2
Meanwhile, prepare the topping: Cut the tomatoes into wedges. In a saucepan on medium-low heat, cook the garlic in the oil for a minute. Add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.
Step 3
When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth. Fold in the spinach, a couple of handfuls at a time, until just wilted.
Step 4
Serve the polenta hot, topped with the tomatoes and more cheese if you wish.
