| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 1 |
c |
Quick cooking polenta or corn meal |
| 1 |
ts |
Salt |
| 2 |
tb |
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>
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”