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
- 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.