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Receta Grilled Polenta With Sauteed Spinach And Ribiola
by Global Cookbook

Grilled Polenta With Sauteed Spinach And Ribiola
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Ingredientes

  • 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

Direcciones

  1. Preheat grill or possibly broiler.
  2. 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).
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.