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Creamy Polenta with Spinach

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.

creamy polenta with spinach

 
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Creamy Polenta with Spinach

Category

Main Course Side Dish

Servings

8

Prep Time

5 minutes

Cook Time

20 minutes

Calories

276

Author:

Giada De Laurentiis

Image of Creamy Polenta with Spinach

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

  1. This recipe originated on Giada Entertains. Episode: Spring Supper.
  2. 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.
  3. 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

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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Vegetarian

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