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Creamy Polenta with Spinach
Category
Main Course Side Dish
Servings
8
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
- 2 cups low sodium chicken broth
- 1 1/2 cups water
- 2 tablespoons olive oil
- 2 cloves garlic (smashed and peeled)
- 3/4 cups quick cook polenta
- 1/2 teaspoon kosher salt
-
1 cup freshly grated parmesan cheese
- 1/2 cup freshly grated pecorino cheese
- 4 ounces 1/2cup mascarpone cheese
- 3 tablespoons unsalted butter
- 1/2 5 ounce container baby spinach, roughly chopped
Instructions
- This recipe originated on Giada Entertains. Episode: Spring Supper.
- In a dutch oven, bring the chicken broth, water, olive oil and garlic to a boil over medium high heat. Reduce the heat to medium low and whisk in the polenta. Season with the salt and cook for 10 minutes stirring occasionally with a wooden spoon. Stir in the parmesan, pecorino, mascarpone and butter. Cook for 5 minutes stirring often. Fold in the spinach and cook until wilted, about 5 minutes longer. Add a 1/4 cup water if the mixture gets too thick. Remove from the heat.
- Pour the polenta onto a large board or platter and spoon the bolognese on top. Serve with grated parmesan cheese over the top.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 276
Amount/Serving
% Daily Value
- Carbs
- 14 grams
- Protein
- 10 grams
- Fat
- 20 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 43 milligrams
- Sodium
- 440 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
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