Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 10 ounces fresh spinach, washed and chopped
- 1/4 cup pine nuts
Special equipment needed:
- Medium saucepan
- Wooden spoon
- Large skillet
- Chef's knife
- Cutting board
- Measuring cups and spoons
Step-by-step instructions:
1. In a medium saucepan, bring water to a boil. Add salt and slowly pour in polenta, stirring constantly with a wooden spoon. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until polenta is thick and creamy.
2. Remove from heat and stir in butter, Parmesan cheese, and black pepper. Cover and keep warm.
3. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and cook for 1-2 minutes, until fragrant.
4. Add chopped spinach to the skillet and cook for 2-3 minutes, until wilted. Stir in pine nuts and cook for an additional minute.
5. To serve, spoon polenta onto plates and top with spinach mixture.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 18g
Carbohydrates: 34g
Protein: 12g
Fiber: 5g
Substitutions for ingredients:
- Polenta can be substituted with cornmeal or grits.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Pine nuts can be substituted with chopped walnuts or almonds.
Variations:
- Add cooked Italian sausage or grilled chicken to the spinach mixture for a heartier meal.
- Top with a fried egg for a breakfast twist.
- Substitute spinach with kale or Swiss chard for a different flavor.
Tips and tricks:
- Stir polenta frequently to prevent clumping.
- Use a non-stick skillet to prevent spinach from sticking to the pan.
- Toast pine nuts in a dry skillet for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
Presentation ideas:
Serve on a white plate for a pop of color.
Garnishes:
Garnish with a sprinkle of red pepper flakes or chopped fresh parsley.
Pairings:
Pair with a glass of Chianti or Pinot Noir.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If polenta is too thick, add a splash of water or milk to thin it out.
Food safety advice:
Make sure to wash spinach thoroughly before cooking.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian