Spinach is cooked with onions, garlic, cayenne sauce and nutmeg to contrast the polenta base with hearty greens. Your guests will be impressed at the beautiful greens spiral in the polenta, jelly roll style. This recipe comes to us from Donna of Apron Strings.
- 5 cups low sodium vegetable stock
- 2 cups coarse grind polenta
- 3 tablespoons non hydrogenated margarine, divided
- 1 cup Parmesan, Asiago or Romano cheese, grated & divided
- 1 onion, diced
- 2 10 ounce boxes frozen spinach, thawed & pressed dry
- dash of nutmeg
- salt and pepper, to taste
Bring the stock to a boil in a large pot over medium high heat. Slowly stir in the polenta. Reduce heat to medium low and simmer, stirring frequently, for about 5 minutes, or until the polenta thickens significantly. Remove from heat and stir in 2 tablespoons of the margarine and all of the cheese.
Line an 11 x 17 inch baking pan with plastic wrap and spray lightly with oil.
Pour the polenta onto a baking sheet and spread out evenly in a 1 inch layer using a spatula. Cool to room temperature.
Melt the remaining tablespoon margarine in a skillet over medium high heat. Add the onion and cook for about 2 minutes, or until fragrant. Add the spinach and sauté for 3-5 minutes more, or until the liquid has evaporated. Season with the nutmeg, hot sauce and salt and pepper, to taste.
Spread the greens in an even layer on top of the polenta. Carefully roll up the polenta from the widest side, as you would a jelly roll. Chill in the refrigerator for at least an hour, or until set.
Remove the polenta roll from the refrigerator. Slice into 2 inch thick pieces and serve cut side up. Microwave for about 2 minutes, or until heated through and enjoy.