Spinach Polenta with Red Sauce
- 1 Tbsp extra virgin olive oil
- 1 medium onion, peeled and chopped
- 6 cups water
- 2 cups organic polenta/grits (used Bob’s Red Mill)
- 1 Tbsp granulated garlic
- 1½ tsp fine sea salt
- ½ tsp ground black pepper
- 9 ounce bag spinach leaves, finely chopped
To Serve -
- Extra virgin olive oil
- Favorite red sauce
Heat a large/deep saucepan over medium-high. Add oil and onion, sauté until tender and golden. Add water, polenta, garlic, salt and pepper, bring to boil. Turn to medium-low and cook, stirring or whisking often, for 20 minutes.
Add in the spinach on top, cover and let wilt, then stir in and cook for 5 minutes more.
Line a 9×13″ glass baking dish with plastic wrap. Spread the cooked polenta in the dish, smooth out. Chill in the refrigerator for a couple of hours or overnight. Cut in wedges.
Heat a large skillet over medium-high, drizzle oil over it. Add in the wedges, not over crowding pan. Cook for 5 minutes on each side, or until crispy on both sides.
Serve topped with warm red sauce – I made a favorite sauce and added a cup of pumpkin purée before serving.
Serves 6 to 8.