November 12, 2011

Creamy Polenta with Spinach and Carrots


This polenta is found in the Italian area of the frozen section. I was really excited to try this because I love polenta and never seem to find the time to make it from scratch. When I opened the bag I was surprised to see these alien-pod-like polenta nuggets, but I have never cooked frozen polenta before so I suppose it makes sense. I poured everything into my skillet and cooked on medium heat for about 15 minutes. 
I paired my polenta with a grilled pork chop and sauteed kale which I thought was a great combination. 
The polenta was creamy but lacked that gritty cornmeal flavor and texture. It was also completely overpowered by a ton spinach but for some reason I still slightly enjoyed it. I think I'm just a sucker for any side dish with that creamy comfort food consistency. 

Two quick tips that I think will enhance your polenta party.
  1. Take out all of the frozen polenta-pods and place them in the pan. Then use about half of the spinach and carrot mixture. (that way you will taste the cornmeal flavor)  
  2. Add salt, Parmesan cheese, or some sort of sodium element. When it comes to salt, I don't usually like to add it to pre-made frozen dishes but this polenta needs it. 
Next time I try this I'm going to cook it in the skillet, then spread it on a baking sheet and bake it until golden brown, then chill it. I wonder how it will turn out. If anyone tries that, let me know how it works out for you.  



My Rating * * * 

1 comment:

  1. Hey we met at Westwood Brew Co. last night. Just checked out the site, very cool. If you still wanted to submit a recipe to my site it's eatinginbed.com Check it out when you get a chance

    Nick

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