Grilled Polenta with Sautéed Spinach and Ribiola
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Ingredients
| 3 cups | water | | 1 cup | quick-cooking polenta or | | corn meal | | 1 tsp. | salt | | 3 tbsp. | virgin olive oil, divided | | 2 cloves | garlic, peeled, thinly sliced | | 1 lb. | fresh young spinach, stems removed, washed and dried | | 4 oz. | robiola cheese |
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Instructions
Preheat grill or broiler. In a medium saucepan, bring 3 cups water to a boil. Add polenta in a thin stream, stirring constantly. When polenta is all added, lower heat to simmer. Season with salt and cook 5 to 7 minutes until the consistency of thick oatmeal.
Pour polenta into clean ungreased 8- by 10-inch brownie pan and allow to cool one half hour. When cool, cut into 8 wedges and remove from pan. Brush all the pieces with 1 tbsp. of the virgin olive oil and set over grill and cook until slightly charred and crispy (approximately 10 minutes).
Meanwhile, heat remaining 2 tbsp. virgin olive oil in a 12- to 14-inch skillet. Add garlic and cook 45 seconds to 1 minute until light brown. Add all the spinach at once and cook quickly (approximately 30 seconds) until just wilted. Season with salt and pepper and set aside.
Remove polenta from grill and spread 1/2 oz. robiola cheese over each hot piece. Spoon some warm spinach on top of each piece of polenta and serve.
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