Saturday, February 5, 2011

Garlic Spinach with Polenta

This is one of those staples-meals that I've been falling back on a lot recently. Over my busy last few weeks, I've wanted quick and easy food that still has good nutritional content. And I can't even begin to tell you how much I craved green vegetables. The craving is finally subsiding, so I must have fulfiled whatever vitamin/mineral deficiency that was (personally I think it's a reaction to a lack of sunlight, but meh, can't fight the weather gods). Irrespective of your cravings, creamy polenta and sauteed garlic spinach are a guaranteed winner.

3 heads young spinach (or one bunch spinach), thoroughly washed, chopped
3 cloves garlic
olive oil
salt, pepper
1 cup coarse polenta
1/2 cup chopped parsley
1/2 tsp fresh thyme or savoury
water or vege stock

To prepare the polenta: Put the polenta into a small pot. Add boiling water (or hot vege stock), stirring continuously, in a slow but steady stream. Allow the polenta to be about as runny as cake batter. Cook until the polenta has softened into a mashed-potato like consistency, adding more water or stock, as required. Mix through the herbs, plus salt and pepper to taste, and keep warm.
To prepare the spinach: Heat a touch of olive oil in a pan. Add the garlic, allowing to just turn transparent, before adding the spinach. Fold the spinach over continuously, so that it cooks evenly. When done to your liking (I like mine to still have some bite, so the second that none of it looks raw) remove it from the heat. Season with salt and pepper, and serve over the polenta.

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