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Ingredientes
- 3 c. Water
- 1 c. Quick cooking polenta or possibly corn meal
- 1 tsp Salt
- 2 Tbsp. Virgin extra virgin olive oil plus 1 Tbsp.
- 2 x Cloves garlic, peeled and thinly sliced
- 1 lb Fresh young spinach, stems removed and, washed then dr
- 4 ounce Robiola cheese
Direcciones
- Preheat grill or possibly broiler. 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-inch 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. virgin extra virgin olive oil and set over grill and cook till slightly charred and crispy (about 10 min).
- Meanwhile, heat 2 Tbsp. virgin extra virgin olive oil in a 12-inch 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. 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.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1234g | |
| Calories 908 | |
| Calories from Fat 273 | 30% |
| Total Fat 31.15g | 39% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2624mg | 109% |
| Potassium 2086mg | 60% |
| Total Carbs 139.43g | 37% |
| Dietary Fiber 13.7g | 46% |
| Sugars 4.06g | 3% |
| Protein 21.2g | 34% |
