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Add a photoServings: 4
Ingredients
- 3 c. Water
- 1 c. Quick cooking polenta or possibly corn meal
- 1 tsp Salt
- 3 Tbsp. Virgin extra virgin olive oil divided
- 2 x Garlic cloves peeled, sliced thin
- 1 lb Fresh young spinach stems removed, washed then dry
- 4 ounce Robiola cheese
Directions
- Preheat grill or possibly broiler.
- In a medium sauce pan, bring 3 c. water to a boil. Add in polenta in a thin stream, stirring constantly. When polenta is all added, lower heat to simmer. Season with salt and cook 5 to 7 min till the consistency of thick oatmeal. Pour polenta into clean ungreased 8- by 10-inch brownie pan and allow to cold one half hour. When cold, cut into 8 wedges and remove from pan. Brush all the pcs with 1 Tbsp. of the virgin extra virgin olive oil and set over grill and cook till slightly charred and crispy (about 10 min).
- Meanwhile, heat remaining 2 Tbsp. virgin extra virgin olive oil in a 12- to 14-inch skillet. Add in garlic and cook 45 seconds to 1 minute till light brown. Add in all the spinach at once and cook quickly (about 30 seconds) till just wilted. Season with salt and pepper and set aside.
- Remove polenta from grill and spread 1/2 oz robiola cheese over each warm piece. Spoon some hot spinach on top of each piece of polenta and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 96 | 40% |
| Total Fat 10.84g | 14% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 592mg | 25% |
| Potassium 66mg | 2% |
| Total Carbs 31.89g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.67g | 0% |
| Protein 2.96g | 5% |
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