Spinach Polenta


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.


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.


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