Photo Credit: Food Network
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
- 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 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.