Recipes from An Epicurious Lifestyle's kitchen

Tag: Polenta

Tomato Tart

Tomato Tart

Peter came home the other night from work (6pm) and asks me if I can make that tomato tart thing I make, he wants it for a lunch he will be attending the next day. I tell him that it takes about four hours from […]

Turkey Meatballs with Sun-dried Tomato Sauce

Turkey Meatballs with Sun-dried Tomato Sauce

This meatball recipe comes from Giada De Laurentiis’s cookbook Everyday Pasta. I used a different sauce because I didn’t have all the ingredients she was asking for but, I thought that the sweet-ness from the sun-dried tomatoes complemented the meatballs just fine. I also served […]

Grilled Polenta with Spinach and Robiola Cheese

Grilled Polenta with Spinach and Robiola Cheese

I saw this recipe in the lasted issue of Food and Wine Magazine. It’s Mario Batali’s. I didn’t grill the polenta because it’s been raining out and I need to get a cast iron grill pan for indoors. I also, did not find Robiola Cheese but, the cheese merchant at Whole Foods assured me that the Taleggio would do the trick and boy did it ~Yum! Make extra because you’re not going to want to share this!

Grilled Polenta with Spinach and Robiola Cheese

4 servings

2 tablespoons extra-virgin olive oil, plus more for brushing

Salt

1 cup instant polenta

2 large cloves, thinly sliced

1 pound baby spinach

Freshly ground pepper

¼ pound robiola cheese, cut into 8 slices, at room temperature

1. Lightly oil a 9-inch round glass baking dish. Add 1 ½ teaspoons of salt and slowly whisk in the polenta. Cook over low heat, whisking constantly, until the polenta is thick, about 5 minutes. Pour the hot polenta into a baking dish and cover the surface directly with plastic wrap. Let stand until firm, about 25 minutes.

2. In a large, deep skillet, heat the 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden brown, about 30 seconds. Increase the heat to moderately high and add the spinach, stirring to wilt it. Season with salt and pepper. Keep the spinach warm.

3. Light the grill and oil the grates. Cut the polenta into 8 wedges and grill over moderate high heat until crisp and lightly charred, 5 minutes per side. Place 2 wedges on each plate; top each with 2 robiola slices. Spoon the warm spinach on top and serve.

Peter and Food & Wine Magazine’s Wine Pick: 2008 Librandi Ciro Rosso

~Happy Cooking!