Spinach Polenta with Short Ribs
I have now made a few polenta dishes where I have added a bunch of different ingredients to make them a bit different. I realized that polenta is like any other starch and I can go crazy with all the different aromatics or vegetables I can add to it.
In this case I was making the short ribs and wanted to keep it simple and serve it on top of polenta. Both my husband and I love polenta. My daughter on the other hand, is not a big fan. In fact the last time I made it, she asked not to give it to her ever again. I am okay with her not wanting to eat polenta- she is such a good eater and everyone has a few things they don’t like- although I can’t think of a thing I would have on that list.
Anyway, I started with shallots and garlic and added baby spinach. I then added chicken broth and milk. The polenta was made in no time. I topped it with some cheese and that was it. I made it simple for myself by adding baby spinach to the starch- I didn’t have to make a salad or a vegetable on the side.
The polenta was delicious with the short ribs- creamy and earthy with the rich meat.
- 5 ounces baby spinach
- 2 tablespoons extra virgin olive oil
- 2 small shallots, chopped
- 2 garlic cloves, chopped
Heat a large frying pan with the olive oil. Add the shallots and garlic. Saute on medium heat for 3 to 4 minutes. Add the baby spinach and sauté till it is wilted and cooked down. Keep aside.
- 1 cup fine polenta
- 1½ cups chicken broth
- 1½ cups milk
- Salt
- ½ cup Parmigiano Reggiano cheese, grated
Add the liquids to the spinach mixture and bring to a boil. Add salt and the polenta. Cook according to instructions on the polenta package. Add the cheese and serve.
I’m going to make this today. It sounds like it will just hit the spot. Thanks so much.