Recipe courtesy of Giada De Laurentiis
Creamy Polenta with Spinach
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 291
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 48 mg
- Sodium
- 460 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 291
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 48 mg
- Sodium
- 460 mg
Ingredients
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Directions
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta into a large bowl and serve with grated Parmesan over the top.
