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

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)

Details

Servings 3
Adapted from bbcgoodfood.com

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.