This is a quick, low calorie, delight that is also budget friendly – easy and quick enough for mid-week, good enough for company. Leave the Parmesan cheese off and it is even vegan. For those who just can’t imagine a meal without meat, this has enough substance and flavor to satisfy most.
Most mix the spinach and tomatoes into the polenta, I wanted it more attractive, it worked.
Crushed garlic, red pepper flakes, warmed (not fried) in olive oil to infuse the flavored into the oil.
Add diced tomatoes, salt and pepper, let them absorb the flavors in warm pan with heat off while you prep the spinach, a few minutes.
Turn heat back on low for 1 minute, then off. Add chopped spinach, stir a bit then leave to wilt while preparing the polenta, spoon off excess liquid.
Stir ½ cup polenta into 2 cups boiling water, whisk until the polenta does not sink back to bottom when you stop stirring. Turn heat to low, cover, and cook for 30 minutes, no less, stirring every 10. It will be creamy without adding cheese.
Heat the spinach tomato mix. Spread polenta on plate, using a slotted spoon cover polenta with tomato and spinach blend, top with Parmesan cheese.
2 Tbs olive oil
2 garlic cloves, crushed
2 Roma tomatoes, 1 inch cubes
Full bunch of cleaned spinach
Pinch Red pepper flakes
Herbs – oregano, Tyme, etc.
½ cup polenta
2 cups water