Ingredients.
25g butter.
2 cloves garlic, peeled and chopped.
1 good bunch spinach, stem removed.
Freshly ground black pepper.
1 cup polenta.
3 cups salted water.
Another 25 g butter.
½ cup cream.
Method.
Heat the butter in a pan over a hot flame and fry the garlic until golden. Add the spinach and the pepper and continue to stir fry until well wilted. Remove and zap with a kitchen wand to form a coarse paste and set aside.
Bring the salted water to the boil and add the polenta, stir well, reduce heat to a simmer and cook for 40 minutes. Stir frequently. When a nice, even mash has been obtained, stir the spinach, the second 25g of butter and the cream into the polenta and combine thoroughly. Serve immediately.
Serves: 2.
Poddimok 