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Soft Polenta with Carmelized Onions, Garlic and Spinach Recipe

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This recipe for Soft Polenta with Carmelized Onions, Garlic and Spinach, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Toni Feuerstein
Added: Tuesday, November 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Soft Polenta
2 cups vegetable broth
2 cups water
1 cup medium-ground cornmeal
1/4 cup butter
1 tsp salt
1 tsp sugar

Spinach and Onion Topping
1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
6 garlic cloves, slivered
1 1/2 pounds baby spinach, trimmed
3/4 tsp salt

Directions:
Directions:
For Polenta -
bring broth and water to a boil in a large saucepan. Add the cornmeal in a steady stream to the boiling broth mixture, stirring constantly until smooth. Reduce heat. Simmer for 20 to 30 minutes or to the desired consistency, stirring occasionally. Remove from heat. Stir in the butter, salt and sugar. Cover to keep warm.

For the topping -
heat olive oil in large saucepan over medium heat. Saute the onions in the hot oil for 5 to 8 minutes or until tender. Stir in the garlic. Saute until the garlic is golden brown. Add the spinach and mix well. Saute for 1 minute. Sprinkle with salt. Spoon polenta onto a serving platter and then spoon the topping over the polenta.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Can be a side or a main dish all by itself.

 

 

 

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