Creamy Spinach Parmesan Polenta (GF)
I decided to try some new dishes to accommodate the request for SAVORY and the first thing I thought of was polenta. I use to be a huge favorite of mine but I never made it and always purchased the polenta log. So, I was on a mission to create something creamy and savory but add in my usual greens and some other fun favorites! One also great added feature about polenta is that it is naturally gluten free which is a bonus for MANY! Although I’m not gluten free, I do provide a lot of recipes that are gluten free!
There are so many ways to cook polenta and my first thought was so make it in the Instant Pot because it has done nothing but make my life easier! Being a vegetarian and making a LOT of beans its been a great way to speed up the process of using dry beans.
If we start there are you don’t own one, no fear, there are other ways to make this delicious and creamy dish without one with the good ole’ stove!
Another thing you will notice about this recipe is butter, and a lot of it! Feel free to substitute here for ghee as another form. However, don’t fear the butter!
Fats, also known as lipids, are necessary in our diets to achieve optimal health. Although fat was less popular in the nineties, we now know that the quality and type of fat we’re eating plays a big role in our health and that by avoiding it, we’re doing ourselves a disservice. For example, monounsaturated fats, like those in the Mediterranean Diet, help to reduce the risk of chronic disease and support longevity. Health benefits aside, fat helps our food taste delicious and, because fat takes longer to digest, keeps us feeling satisfied after a meal.
In this case, we are using dairy both Parmesan cheese and butter which aren’t necessarily Mediterranean diet BUT they are ok to eat in moderation. While it does contain saturated fat its good to keep your diet to 10% of these types of fats. That being said, FAT makes you feel full longer and gives that sustained energy which we all want and love. So don’t fear the fat and this is one great place to put it in your diet.
All that being said, this is super creamy and wonderful to have on these crisp fall days! For storage after, I like to store in the refrigerator in a glass air tight containers and to reheat I put it back on the stove and add in more milk and stir until it becomes nice and creamy and smooth again.
Ingredients:
3 cups water + 1 tbsp miso paste to make your broth or use a chicken or veggie broth for this.
1 cup milk (I used cashew milk here that I made)
1 cup medium or coarse ground polenta
4 tbsp butter or ghee
1/2 cup Parmesan
1/4 tsp garlic seasoning OR 2 cloves fresh garlic
1 sprig of fresh Rosemary
1/4 cup sundried tomatoes chopped
*optional 1-2 cups fresh chopped spinach
Directions:
In a saucepan on medium heat bring broth and milk to a simmer and season with salt and pepper OR in an Instant Pot use the simmer feature and stir while simmering broth, milk, salt, garlic, pepper and polenta for about 2-3 min or until smooth and not chunky. Add the butter, then shut and lock the lid and cook on high for 4-5 minutes. Use the quick release and add your parmesan, spinach and possibly more milk if needed. Mine was a bit thick so I added more milk here. Return to simmer feature and continue to cook for 2-3 min while stirring.
Stir in polenta and simmer on low until thickened, about 20 minutes
Combine butter and Parmesan and stir in to combine.
Top with your rosemary (I chopped mine up a bit) and your sun dried tomatoes.
Great as a leftover to add into your saute pan with other veggies as well! It add some texture and some taste to your leftovers for days after! I hope you enjoy! I’d love to hear your feedback!
