polenta cakes on wilted baby spinach
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Author: Howard Walfish Status: published license cc-by-nc-sa tags: food, vegetarian, nyc, brooklyn, spinach, polenta, Picnik,
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Share on Twitteri made some polenta last night (the photo didn't come out). it's simply cornmeal and water, boiled down, finished with sea salt, chili flakes, olive oil, and chives. i made a lot, and most of it i spread out in a baking pan to cool. i refrigerated it overnight.
today i turned the polenta cake out onto a cutting board, and cut it into rectangles. i fried them in olive oil until lightly golden, then sprinkled some black pepper over them.
in the frying pan i browned some garlic, then turned off the heat and immediately added baby spinach and a little sea salt. the residual heat of the oil wilted the spinach without completely cooking it down.
i laid out the spinach, topped with polenta cakes, and spinkkled with a little parmesan. soooo good. the polenta cakes were crunchy on the outside, creamy inside.
