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Meatless Monday: Polenta with sauteed spinach and tomato sauce

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Creamy polenta goodness!

For a Meatless Monday dish, polenta with sauteed spinach and tomato sauce is a warming and hearty meal. If you're looking for a dish that's simple to put together choose this!

Polenta with Sautéed Spinach and Tomato Sauce

Polenta is an Italian dish made from cornmeal, and it's a nice alternative to pasta or even potatoes. It's creamy, filling and warming and can be served a variety of ways. Keep it simple by adding just a few ingredients, like this recipe for polenta with sauteed spinach and tomato sauce. Not only is it colorful, but it's a great one-dish meal.

Polenta with sauteed spinach and tomato sauce recipe

Serves 4-6 people

Ingredients:

  • 1 cup dried polenta
  • 4 cups water, plus 1/2 cup extra
  • 2 cups fresh spinach, cleaned and stems removed
  • 2 cloves garlic, minced and divided
  • 4 tablespoons olive oil, divided
  • 1-1/2 teaspoons salt
  • 2 cups prepared pasta sauce
  • 1/2 teaspoon each, salt and ground black pepper
  • Grated Parmesan cheese

Directions:

  1. Add four cups of water to a large saucepan over medium-high heat.
  2. Add 1 clove of minced garlic to the water along with 2 tablespoons olive oil, and 1-1/2 teaspoons of salt. Bring to a boil.
  3. Add the polenta to a mixing bowl and add the 1/2 cup of water to it, stirring it well to combine.
  4. When the water boils, slowly add the polenta-water mixture and stir. Lower the heat slightly, and continue to stir often. The polenta is ready when it thickens (about 10-15 minutes).
  5. Meanwhile, add 2 tablespoons olive oil to a large saute pan. When hot, add the garlic, spinach, and season with the 1/2 teaspoon of salt and pepper. Mix together until the spinach wilts, just a few minutes. Set aside.
  6. In a small saucepan, warm your tomato sauce over low heat.
  7. Serve polenta in individual bowls. For each serving, first add the polenta to a bowl. Top with about 3 ounces each of spinach, and finally spoon 3-4 ounces of tomato sauce over the spinach.
  8. Sprinkle with grated Parmesan cheese.

More Meatless Monday recipes

Creamy cauliflower gratin
Mushroom and onion vegetarian tacos
Easy miso soup with tofu

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