Polenta Florentine - GK
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 teaspoon pepper
- 1 yellow onion finely chopped
- 3 cloves garlic grated or minced
- 4-5 cups chicken broth
- 1 10 oz. pkg fresh baby spinach coarsely chopped
- 1 cup corn meal - coarse grind (i used bob's red mill)
- 1/2 cup fresh grated parmesan ( i used parmigiano reggiano)
- Carbohydrate 17.6373066987289 g
- Cholesterol 135.509375039243 mg
- Fat 55.7799871651352 g
- Fiber 2.32760740994184 g
- Protein 21.8147076924628 g
- Saturated Fat 31.510868791827 g
- Serving Size 1 1 Serving (225g)
- Sodium 1016.98178215647 mg
- Sugar 15.3096992887871 g
- Trans Fat 3.53419214855066 g
- Calories 648 calories
Heat olive oil in a skillet over medium high heat, add onions and cook until tender and translucent. Add garlic and cook for 1-2 minutes more. Reduce heat to low/medium and add the chopped spinach. Continue cooking until the spinach is very well wilted. Meanwhile, bring 4 cups of chicken broth and salt to a low boil in a large pot over medium high heat. Reduce heat to medium and add corn meal in a slow steady stream while whisking to prevent lumps. Reduce heat a bit more. Cook the corn meal, low simmer for about 40-60 minutes stirring often (every couple of minutes). Add the extra cup of chicken broth slowly as it begins to thicken. Taste the polenta to check for doneness. When you are satisfied with the consistancy, stir in pepper, butter, and parmesan cheese. Add in the spinach onion mixture and stir well, then transfer to serving dish. Let set for about 10 minutes, polenta will thicken as it cools.
