Ingredients
Scale
- 1 cup Polenta (coarse-ground cornmeal)
- 4 cups Water or Broth
- 1 teaspoon Salt
- 2 tablespoons Butter
- ½ cup Heavy Cream
- ¼ cup Grated Parmesan Cheese
- 5 ounces Fresh Spinach Leaves
- 2 cloves Garlic (Minced)
- 1 tablespoon Olive Oil
Instructions
- Bring the water or broth and salt to a boil in a medium saucepan.
- Slowly whisk in the polenta, stirring constantly to prevent lumps.
- Reduce heat to low and cook, stirring often, for 20–25 minutes until thick and creamy.
- Meanwhile, heat the olive oil in a skillet over medium heat.
- Sauté the minced garlic for 30–60 seconds until fragrant; add the spinach and cook until just wilted.
- Stir the butter and heavy cream into the polenta until melted and smooth.
- Fold in the Parmesan cheese and season with a little extra salt and pepper to taste.
- Spoon the creamy polenta into bowls and top with the wilted spinach and any pan juices.
- Serve hot and enjoy a cozy, comforting bowl.
Notes
Stir the polenta often to keep it smooth and prevent sticking. Use broth instead of water for a deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian