Late May to early June is when we start pulling spinach from our backyard garden, and that's also when baby spinach is in abundance at farmers' markets. When tender young spinach is in season, we enjoy this delicious one-dish Southwestern vegetarian meal. Pairs well with amber ale or Pinot Grigio. Polenta, grilled or otherwise, holds its own with a variety of cooked vegetables, so experiment.
Serves: 4
Preparation Time: 2 hours (including 1 hour to chill polenta)
Grilled Polenta
3 1/2 c water
1 c cornmeal
1/8 t cayenne pepper
1/2 t cumin
1 t salt
2 t fresh cilantro
1/2 c shredded sharp Cheddar cheese
1/2 c shredded Monterrey Jack cheese
Brush 10-inch cake pan with olive oil. Soak cornmeal in 1 cup of water. In a sauce pan, bring remaining water to a boil. Add pepper, cumin and salt. Stir in cornmeal water mixture. Simmer on low heat for 25-30 minutes, stirring frequently to avoid sticking. Add cilantro and cheese; stir until cheese is melted and blended. Pour polenta into cake pan; chill at least 1 hour.
Braised Baby Spinach
1 T olive oil
1 garlic clove, minced
1 green onion, diced
8 c fresh baby spinach
1/2 c water
Salt and pepper to taste
Heat olive oil a 10-in saute pan; add garlic and onions. Saute until tender. Add spinach and let wilt. Add water. Cook until water is reduced.
While spinach is simmering, heat grill. Cut polenta into 8 wedges. Brush wedges and metal grill topper with olive oil. Place grill topper on heated grill. Wait until topper is heated, then add polenta wedges. Grill until edges are crisp and golden.
On 4 plates, arrange braised spinach and top with 2 slices of grilled polenta.
Per-serving Nutritional Profile:
Calories, 270
Fat, 14 g
Saturated Fat, 6 g
Cholesterol, 25 mg
Carbs, 30 g
Dietary Fiber, 5 g
Protein, 11 g
Sodium, 550 mg
Vitamin A, 40% Daily Value
Vitamin C, 10% Daily Value
Calcium, 25% Daily Value
Iron, 15% Daily Value
