Polenta With SpinachPosted in : Vegetarian on by : Daphne
Line an 8×12 pan with baking paper. Bring stock to boil in a sauce pan, gradually add polenta, cooking and stirring for 10 minutes or until polenta is soft and thick. Stir in cheese and parsley. Spread mixture evenly into the prepared pan, cover, refrigerate for 2 hrs or till firm. Turn polenta out, cut into 16 triangles. Grill polenta until lightly browned on both sides. Heat oil in large pan, add garlic and spinach, cook, stirring till spinach is just wilted. Serve polenta and spinach with tomato sauce. Mushroom and tomato sauce: combine water, onion, and garlic in sauce pan, cook, stirring until onion is soft and water has evaporated. Add undrained crushed tomatoes, paste, and mushrooms. Simmer, stirring, for 5 minutes or until thickened. Polenta and sauce may be prepared a day ahead.