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Spinach Polenta
- 2 tablespoons olive oil
- ½ cup pine nuts
- ½ cup golden raisins
- 1 cup chopped and thawed (frozen) spinach, excess water squeezed
- 1 cup fine polenta
- 1½ cups milk
- 2 cups broth
- ½ cup Monterey jack cheese, grated
- Salt
Heat a medium saucepan with olive oil. Add the pine nuts and raisins and sauté for 2 to 3 minutes. Add the spinach and sauté for 3 to 4 minutes. Add the milk and the broth and bring to a boil. Slowly add the polenta while stirring constantly. Cook according to box instructions. Add the cheese and check for seasonings. Serve with shrimp.