Creamy spinach polenta: the most delicious polenta dish out there! Make this for dinner or lunch, as side or main dish, and enjoy.
A farmer won’t eat what he doesn’t know
I’m currently sitting behind my computer screen, multi-tasking as always… In this case, I’m typing and eating fresh mango cubes. Which naturally went wrong, causing one of those sticky pieces of mango to slide across my keyboard… Uggh. Sometimes I disappoint myself so much 😉
Speaking about disappointment: it makes me really sad that so many people will only eat what they know. A little while ago my friends and I were talking about the farmers market, and I mentioned that I pick up stuff like bok choi. (Pak soi, bok soi, whichever way you want to write it) My friends looked at me like….. Bok what?! They literally had no idea, while you can buy this vegetable in most supermarkets at nearly any given time. Also, when you buy those already chopped stir frying mixes of vegetables, 9 out of 10 will have bok choi in them too!
So I was a bit disappointed, to say the least. We have such a wide variety of foods available, why only eat that what you already know? I’d get bored so soon! Luckily, there’s also people who will give new things a try. When I mentioned to some other friends that I was making this creamy spinach polenta, they also had their questions. But once I explained it, they seemed quite interested! I really hope I can convince people to give food they don’t know a try sometime, because there’s soooooo many delicious recipes out there!
Creamy spinach polenta
So, now I’m quite curious: who of you had heard of polenta before reading this post? And will you be giving this recipe a try? It’s super delicious, I promise!
Most of my recipes are for two persons only, but I managed to downsize an entire recipe except for the polenta… So I ended up having to double the broth from 500 ml to 1 litre, which naturally resulted in 4 portions instead of two. You can add some extra grated cheese if you like: the more the better!
Before I forget: I have a great leftover- tip for you! When you let polenta cool down, it sets. This way you get a quite firm block of polenta, which is perfect for cutting into pieces and then frying! You end up with spinach polenta fries, which is totally delicious too.
See you soon,
Creamy spinach polenta
- 1 litre broth
- 180 g polenta
- 100 ml cream
- 80 g grated cheese
- 150 g fresh spinach
- 1 clove garlic
- 1 tsp dried rosemary
- 4 tbsp fresh parsley
- salt, pepper, oil
Heat up a high frying pan with some oil. Grate the garlic and fry this for a minute with the rosemary.
Add the broth and the polenta. Cook this for around 10 minutes on medium-high heat. Meanwhile, wash and roughly chop the spinach.
After 10 minutes, add the spinach. Cook this for 2 minutes, then add the cream. Cook for another 5 minutes. Add the cheese and chopped parsley.
Season with salt and pepper, and serve. Enjoy!