Side: Creamy Polenta with Spinach

By SharonE

Ingredients

• 3 cups low-sodium chicken broth
• 2 tablespoons olive oil
• 2 garlic cloves, smashed and peeled
• 1 ½ cups quick-cooking polenta
• 1 teaspoon kosher salt 1
• ½ cups freshly grated Parmigiano-Reggiano
• 1 cup freshly grated pecorino cheese
• 8 ounces mascarpone cheese
• 3 tablespoons unsalted butter
• 5 ounces baby spinach, roughly chopped

Details

Servings 60

Preparation

Step 1

In a Dutch oven, combine the chicken broth, olive oil, and garlic with 2 cups water, and bring 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 5 minutes, stirring occasionally with a wooden spoon. Stir in the Parmigiano-Reggiano, pecorino, mascarpone, and butter. Cook for 3 minutes, stirring often. Fold in the spinach and cook until wilted, about 3 minutes longer. Remove from the heat and serve immediately.