Polenta with Spinach
 
Prep time
Cook time
Total time
 
Recipe type: Side or Base for an Entree
Serves: 4
Ingredients
  • 2 Tbsp margarine
  • ½ onion, chopped
  • 1 cup yellow cornmeal (be careful if you’re gluten sensitive – many brands of cornmeal state they’re processed on the same equipment as wheat so it’s wise to buy a gluten-free brand)
  • 1 cup almond milk (or rice milk or you can even just use all water if you prefer)
  • 2 ½ cup water
  • 1 tsp salt
  • 3 cups baby spinach, packed
Instructions
  1. Melt margarine in a large saucepan.
  2. Add onion and sauté a few minutes until soft.
  3. Add polenta, salt and slowly add the almond milk and water a little bit at a time stirring with a whisk.
  4. Bring to a boil and then lower heat and simmer stirring frequently for about 30 minutes until it’s thick and creamy. (You can add more water if it gets too thick.)
  5. Stir in the spinach, 1 cup at a time until wilted.
  6. Serve hot.
Notes
Leftovers can be refrigerated. It will solidify but you can reheat it, stirring with a little more water to make it creamy again.
Recipe by Savory Nature at http://savorynature.com/2014/02/03/polenta-with-spinach/