Crispy Polenta Cake with Creamed Spinach
Today I wanted to make a different side dish with my favorite grilled lab chops (search by my blog for that recipe).
Crispy polenta "cakes"
Ingredients:
3 cups chicken stock
3 cups water
salt and pepper
1/2 cup grated parmesan
4 TBSP butter
Directions:
1. Heat water, stock and cornmeal in a medium heavy pot. Whisk gently and bring up to a simmer slowly. When the polenta is thickened - about 5 minutes, add the butter, salt, pepper, parmesan and whisk to combine. Taste for seasoning.
2. Preheat oven to 400 degrees. Spray a 9x13 baking dish with cooking spray.
3. Pour the polenta into the baking dish and flatten out. Bake for 40 minutes.
4. Let cool completely.
5. Using a large biscuit cutter, cut 4 polenta discs out of your tray and place on a large plate.
6. Preheat a griddle with a little olive oil. "Fry" your polenta cakes about 3 minutes per side - or until lightly crisp and brown.
Creamed spinach
Ingredients:
1/2 cup heavy cream
2 TBSP butter
salt and pepper
1/2 cup grated parmesan
1 shallot, minced
salt and pepper
spritz of lemon juice
Directions:
1. Add spinach to a large pot with a splash of olive oil and a little salt and pepper. Saute the spinach until wilted and most of the water evaporates - about 5 minutes.
2. Add the shallots and butter and stir. Saute about 3-4 minutes or until softened.
3. Add the cream and parmesan and stir.
4. Add some salt and pepper and finally the garlic.
5. Stir and cook for a minute. Add a spritz of lemon and stir. Taste for seasoning.
To plate: You can serve the spinach under the polenta cake or on top of the polenta cake. Either way, you have the creamy, cheesy spinach and then the crispy polenta cake. It was delicious.
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