Name: Creamy Polenta with Spinach
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 2 cups low-sodium chicken broth; 2 tablespoons olive oil; 2 cloves garlic, smashed and peeled; 3/4 cup quick-cook polenta; Kosher salt; 1 cup freshly grated Parmesan, plus more for serving; 1/2 cup (4 ounces) mascarpone cheese; 1/2 cup freshly grated pecorino cheese; 3 tablespoons unsalted butter; 5 ounces baby spinach, roughly chopped

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.

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Creamy Polenta with Spinach

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