Whenever we go out to restaurants, polenta is always something that catches our eye. Bryan has had it for breakfast with a big egg on top. I had it for lunch in San Francisco with a maple sausage and a beer. It can go with anything, and every time we eat it, we love it!
Well, I learned tonight that it is so EASY! Definitely going to be a winter favorite this year.
Tonight I threw together some spinach and root vegetables on top of the polenta, and we had a meal!
Polenta with Root Vegetables
1 1/2 cup water
1/2 cup heavy cream
1/2 cup corn meal/polenta
1 cup fontina cheese (any semi-soft cheese would work here)
1 shallot, chopped
1 T butter
2 cups spinach
2 sweet potatoes
Salt and pepper, to taste
Preheat the oven to 425 degrees. Peel the beets (and sweet potatoes, if you’d like – I left the skin on). Dice the sweet potatoes and beets. Coat them lightly with olive oil and salt and pepper. Roast them for 20-30 minutes (until you can poke with a fork).
Bring your water and cream to a boil. Add the corn meal slowly, stirring constantly. Stir until it starts to thicken. Put the lid on and simmer for an additional 5 minutes. Add in the cheese and stir until melted.
Melt the butter on a saute pan. Add the chopped shallot until translucent. Add in the spinach and saute just until it is wilted. (Salt and pepper to taste)
Top the cooked polenta with spinach and roasted veggies.