Savory Italian Veggie Polenta

By flour_arrangements

The idea of savory corn grits didn't appeal to me until I actually tried polenta; this is delicious and nutritious, and scrumdidliumptious!

Ingredients

• Sauteed olive and spinach mix:
• 1/2 large scallion, finely chopped
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• 1/3 cup grated mozzarella cheese
• 1/2 teaspoon oregano
• pinch of salt
• few pinches of pepper
• 1 1/4 cup chicken broth
• 1/4 cup warm water
• 1/2 cup polenta
• 1/3 cup canned and chopped tomatoes with about 2-3 tablespoons of the tomato juice from the can
• 1 tablespoon olive oil
• 1 1/4 ounces black olives, chopped
• 1 1/2 cups raw spinach
• 2 tablespoons finely chopped sweet onion
• 1 1/2 tablespoons butter
• pinch of salt and pepper

Details

Servings 3

Preparation

Step 1

sautee finely chopped scallion and crushed garlic clove with the salt, pepper, and oregano in a large sauce pan until the scallion is translucent and garlic begins to look toasty.

Add the water and chicken broth to the sauteed ingredients, bring to a low boil. Add the canned tomato with the juice, then stir in the polenta and sprinkle in all but 2 tablespoons of the mozzarella cheese, while stirring.

Cover and cook on LOW, stirring occasionally so that it keeps a smooth consistency.

When the broth is almost completely evaporated from the polenta, prepare the sauteed black olives and spinach.

Add about 1 tablespoon of olive oil to a shallow and medium-sized all purpose pan. Add the finely chopped sweet onion, black olives, and spinach. Cut the tablespoon of butter into tiny pieces so that you can sprinkle it on top of the veggies.

Begin cooking the veggies on low while mixing so that the butter melts and is evenly dispersed throughout. Now cover and cook on low until the onion becomes translucent and spinach leaves are soft.

When the sauteed spinach/olives are finished cooking together and the broth has evaporated from the polenta, keep the stove top for the spinach on low while you fold in the cooked polenta. Now also fold in the rest of the cheese.