Polenta with Baby Spinach
- Total Time
Celebrate spring with fresh baby greens. We paired them with creamy polenta and freshly grated parmesan cheese for a sure-fire winner.
fat free chicken broth3 ½ cup(s), or vegetable broth
uncooked unenriched white cornmeal1 cup(s), in the form of instant polenta
table salt½ tsp
black pepper¼ tsp
ground nutmeg¼ tsp
fresh spinach2 cup(s), baby leaves, stems removed, chopped
grated Parmesan cheese½ cup(s), Parmigiano Reggiano recommended
fat free evaporated milk¼ cup(s)
- Heat broth to boiling over high heat in a medium-size, heavy-bottomed pot. Gradually add polenta, stirring constantly to prevent lumps; stir in salt, pepper, nutmeg and spinach.
- Reduce heat to low and simmer until mixture is thick, stirring constantly, about 5 minutes; stir in cheese and milk. Simmer until cheese melts, about 1 minute; serve immediately. Yields about 3/4 cup per serving.