How to cook Creamy Polenta (cooking recipes)

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How to cook Creamy Polenta (cooking recipes)

Ingredients : 

½ cup polenta or cornmeal

2 cups water

½ tsp salt

1 tbsp olive oil

4 cups fresh spinach or 1 cup frozen

spinach, roughly chopped

3 cloves garlic, finely chopped

1 anchovy, finely chopped (optional)

½ tsp chili flakes (or fresh chili)

2 eggs

Romano or Parmesan, freshly grated

salt and pepper

direction : 

Bring the water and salt to a boil in a medium-sized

pot, then turn the heat down to low and slowly pour in

the polenta while stirring briskly with a wooden spoon.

Stirring while pouring is crucial to keep the polenta

creamy and smooth—no lumps! Once the cornmeal

becomes smooth and thick, place a lid on the pot with

the spoon still in it so that steam can escape.

Let the polenta cook while you prepare the rest of the

meal, checking in occasionally to give it a stir. The total

cooking time should be about 25 to 30 minutes, but if

you’re in a rush, you can eat it after 15.

Meanwhile, chop the spinach, garlic, and anchovy if

you’re using it. Set them aside. Add a bit of olive oil or

butter to a pan on medium heat. Let the pan heat up

until it sizzles when you flick it with water. Add the

garlic, anchovy, and chili flakes. Let them cook until

you can smell them, about 1 minute. Add the spinach

and toss it around with a spoon or tongs, or just swirl

the pan to coat the spinach with the garlic mixture. Let

everything cook for 3 to 5 minutes, until the spinach

is wilted. Remove the pan from the heat and move its

contents to a bowl to wait for the polenta and eggs.

When the polenta is about 2 minutes from done, start

with the eggs. Wipe the pan quickly with a cloth, then

put it back on medium heat. Splash a bit more olive oil

in the pan and wait for it to get hot. Crack the two eggs

into the pan and cover with a lid. This will steam them,

making sunny-side-up eggs with fully cooked whites.

Scoop the polenta into a pair of bowls. Add some

Romano and lots of salt and pepper. Layer about half

the vegetables over the polenta.

Once the whites of the eggs are cooked, remove them

from the pan with a spatula and lay them over

the polenta and vegetables. Top with the rest of the

vegetables and further sprinklings of cheese.

to visit : 

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