POLENTA*****Polenta with Spinach and Mascarpone Cheese - 4 Points
By Unblond1
6/11/11 - Spinach variation - loved it
15/11/11 - For some reason, the leftovers turned very watery, even more so once reheated, so either plan for that or eat the leftovers cold (which might be good too)
28/12/13 - Dan doesn't like the spinach, so serve his portion then add the spinach to the rest. Also, cook in the rice cooker see instructions in shrimp and grits recipe - much easier
- 3
Ingredients
- 3 servings
- 1 1/4 cups chicken broth
- 1/4 cup stone-ground cornmeal
- 1 pinch sea salt
- 4 oz. baby spinach
- 1 shallot, finely minced
- 1 clove garlic, minced
- 1 tsp. EVOO
- 4 tablespoons mascarpone cheese (50 grams)
- pinch freshly grated nutmeg
- 3 tablespoons freshly grated parmigiano reggiano or pecorino romano cheese (5 grams)
- (Can replace spinach with 1/2 cup chopped cooked broccoli, swiss chard, zucchini or winter squash)
Preparation
Step 1
*GENEROUSLY* spray or oil the interior of the slow cooker. *Place* broth, polenta and salt in small, white slow cooker. Stir with a whisk for a few seconds. *Cover* and cook on HIGH for 30 minutes to heat the broth.
*Stir* again, turn heat to LOW and cook for 4 hours, stirring occasionally.
*The polenta* will thicken quite quickly after 2 hours and look done but it will need the extra time to cook evenly. *At 4 hours*, taste for consistency and doneness. *Cook* for 30 to 60 minutes longer, if necessary. *The longer* you cook it, the creamier it will get.
* Meanwhile*, saute the shallot and garlic in the olive oil until soft. *Season* to taste with salt and pepper, add the spinach and stir until wilted.
* When the polenta is ready, stir in the mascarpone, parmesan, nutmeg and cooked spinach and stir until incorporated and the cheese is melted.
* Serve hot, topped with Malden salt and freshly ground pepper. I didn't find it needed any extra cheese or any butter or anything.