Recipe

Polenta with quick spinach sauté

Jan 31, 1975 1:00pm
  • 55 mins cooking
  • Serves 4
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Ingredients

Polenta with quick spinach sauté
  • 1 cup (250ml) salt-reduced chicken stock
  • 3 cup (750ml) water
  • 1 1/2 cup (255g) polenta
  • 1/2杯(40克)rmesan cheese, finely grated
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 teaspoon olive oil
  • 1 clove garlic, crushed
  • 500 gram spinach, trimmed, chopped coarsely
Tomato mushroom sauce
  • 1/2 cup (125ml) water
  • 1 medium_piece brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 410 gram canned crushed tomatoes
  • 1 tablespoon tomato paste
  • 250克按钮蘑菇,减半

Method

Polenta with quick spinach sauté
  • 1
    Oil 20cm x 30cm (8-inch x 12-inch) rectangular pan.
  • 2
    Place stock and the water in medium saucepan; bring to the boil. Gradually stir polenta into the stock. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens. Stir in cheese and parsley; spread polenta into pan, cool 10 minutes. Cover, refrigerate 2 hours or until polenta is firm.
  • 3
    Meanwhile, make tomato mushroom sauce. Combine the water, onion and garlic in medium saucepan; cook, stirring, until onion softens and water evaporates. Add un-drained tomatoes, paste and mushrooms; bring to the boil. Reduce heat; simmer, stirring, for about 5 minutes or until thickened.
  • 4
    Turn polenta onto board; cut polenta into 16 triangles. Cook polenta on heated oiled grill plate (or grill or barbecue) until browned on both sides.
  • 5
    Heat oil in large frying pan, add garlic and spinach; cook, stirring, until spinach is wilted.
  • 6
    Serve polenta and spinach with tomato mushroom sauce.

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