Recipe: Grilled Polenta with Sauteed Spinach and Robiola

GRILLED POLENTA WITH SAUTEED SPINACH AND ROBIOLA

3 cups water
1 cup quick cooking polenta or corn meal
1 ts salt
2 tbsp extra-virgin olive oil plus 1 tablespoon
2 cloves garlic, peeled and thinly sliced
1 lb fresh young spinach, stems removed and; washed then dried
4 oz Robiola cheese

Preheat grill or broiler.

In a medium sauce pan, bring 3 cups water to a boil. Add polenta in a thin stream, stirring constantly. When polenta is all added, lower heat to simmer. Season with salt and cook 5 to 7 minutes until the consistency of thick oatmeal.

Pour polenta into clean ungreased 8-inch by 10-inch brownie pan and allow to cool one half hour. When cool, cut into 8 wedges and remove from pan.

Brush all the pieces with 1 tablespoon virgin olive oil and set over grill and cook until slightly charred and crispy (about 10 minutes).

Meanwhile, heat 2 tablespoons virgin olive oil in a 12-inch to 14-inch skillet. Add garlic and cook 45 seconds to 1 minute until light brown.

Add all the spinach at once and cook quickly (about 30 seconds) until just wilted. Season with salt and pepper and set aside.

Remove polenta from grill and spread 1/2 ounce robiola cheese over each hot piece. Spoon some warm spinach on top of each piece of polenta and serve.

Servings: 4
Source: Molto Mario Show