| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 1 |
c |
Quick cooking polenta or |
|
|
corn meal |
| 1 |
t |
Salt |
| 2 |
T |
Virgin olive oil plus 1 |
|
|
tablespoon |
| 2 |
|
Cloves garlic, peeled and |
|
|
thinly sliced |
| 1 |
lb |
Fresh young spinach, stems |
|
|
removed and washed then |
|
|
dr |
| 4 |
oz |
Robiola cheese |
INSTRUCTIONS
Preheat grill or broiler. In a medium sauce pan, 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-inch 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 tablespoon virgin olive oil and set over grill
and cook until slightly charred and crispy (about 10 minutes).
Meanwhile, heat 2 tablespoons virgin olive oil in a 12-inch 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 (about 30 seconds) until
just wilted. Season with salt and pepper and set aside. Remove polenta
from grill and spread 1/2 ounce robiola cheese over each hot piece.
Spoon some warm spinach on top of each piece of polenta and serve.
Yield: 4 servings Recipe By :MOLTO MARIO SHOW#MB5652 Posted to
MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:42:07 -0500 From:
Meg Antczak <meginny@frontiernet.net>
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