I hadn’t eaten Polenta in a while & my boyfriend had never had it, so I decided to create this meal a couple weeks ago. I loved it, but turns out he’s unfortunately not crazy about Polenta. Oh well.
Ingredients (serves 3-4): 1 can diced organic tomatoes (preferably herbed), 1 roll Polenta (I bought San Gennaro’s Sun Dried Tomato & Garlic Polenta), goat cheese (you only need about 1/2 a roll/2 oz), spinach (thawed frozen or fresh), onions (diced), 2 cloves garlic (minced) & olive oil. Optional add: chicken sausage (sliced)
Directions (takes about 20 minutes):
First, I cut up, washed and sautéed the spinach in a medium-sized pan, then I added some garlic, the diced onions and the cut up sausage.
Next, I added the diced tomatoes to the veggie mixture.
Set the pan on low-medium and allow to simmer while you cook the polenta.
Slice up the polenta roll into pieces just under a half an inch thick (make sure not too thin!) and place in a pan with a little bit of oil on medium-high heat. For best results, grill the slices! I put them in the oven for a few minutes after sautéing them to get them a little crispy around the edges.
Remove the tomato sauce from heat and scoop out into your serving dish or onto the plates.
Arrange the polenta on top of the tomato sauce.
Add chunks of goat cheese on top of the tomato sauce & serve.