Creamy and tasty, polenta is a great addition to the pantry, as are cans of fire-roasted tomatoes. The instructions should be organized such that everything finishes at the same time, hot and ready to plate. Be sure to check the polenta texture, and salt to taste: it takes more salt than you might expect.
Creamy Polenta with Spinach, Sausage, and Roasted Tomatoes
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Prep Time:
10m
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Cook Time:
35m
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Total Time:
50m
Ingredients
- 2 c Chicken Broth
- 1/2 c Polenta
- 1/4 c Cheddar cheese, grated
- 2 tbsp. Parmesan, grated
- 1 tbsp. Milk or cream
- 1 tbsp. Butter
- Salt, to taste
- 1/2 Field Roast Italian Sausage, sliced and quartered
- Spinach, 1 big handful
- 8 oz Fire roasted tomatoes (1/2 can)
- 1 Tomato, chopped
Instructions
- In a medium pot, bring 2 cups chicken broth to a boil.
- Slowly pour in the polenta while whisking constantly or stirring with a wooden spoon until combined without lumps.
- Reduce heat to low to simmer, whisking frequently for about 5 minutes until the polenta starts to thicken.
- Cover and cook for 30-35 minutes, whisking every 5 minutes for the first half, then stirring with a wooden spoon for the second half.
- In the meantime, heat olive oil in a medium pan over medium heat and cook the sausage. When crispy, reduce heat to low and add the fresh and roasted tomatoes. Let reduce for 15-20 minutes. Salt to taste.
- Check if the polenta is done by taste: polenta is done when the texture is creamy and the individual grains are tender.
- Turn off heat and gently stir in butter and cream. Stir in cheddar cheese, salt to taste, then cover and let stand for 5 minutes to thicken.
- While resting, cook the spinach. Heat a medium non-stick pan over medium heat. When warm, add the spinach with 1 tbsp water and a pinch of salt, and cover to steam for 3 minutes.
- To plate, divide the polenta between bowls and top with parmesan. Add the spinach then the sausage-tomato ragù. Top with more parmesan and fresh ground pepper.
