Creamy Polenta with Spinach

Name: Creamy Polenta with Spinach
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: Italian
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

This creamy, cheesy polenta is the definition of Italian comfort food. It has the most silky and delicious texture, and I like to add in spinach to give it a bit more body, texture, and flavor - and those extra nutrients don't hurt, either! A great way to serve this is to top it off with your favorite ragu - like my spicy lamb bolognese, or even vegetable bolognese.

Servings

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.