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 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
- 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
- Add four cups of water to a large saucepan over medium-high heat.
- 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.
- Add the polenta to a mixing bowl and add the 1/2 cup of water to it, stirring it well to combine.
- 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).
- 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.
- In a small saucepan, warm your tomato sauce over low heat.
- 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.
- 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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