This polenta, chock-full of earthy spinach, contrasts beautifully in both flavor and color with the sweet-tart tomatoes. (See photo)

　　

Ingredients

serves 4

　　

Spinach Polenta

2 cups water

　　2 cups milk

　　1 teaspoon salt

　　1 cup polenta cornmeal (see page 177)

　　1 cup grated Parmesan cheese

　　8 ounces fresh baby spinach

　　

Fresh Tomato Topping

4 large tomatoes or 8 to 10 plum tomatoes

　　2 garlic cloves, minced or pressed

　　2 tablespoons olive oil

　　1/2 teaspoon salt

　　1 teaspoon dried oregano

　　2 tablespoons balsamic vinegar

　　

Step 1

To make the polenta: In a saucepan, bring the water, milk, and salt to a boil. Add the cornmeal in a slow, steady stream while whisking. Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.

　　

Step 2

Meanwhile, prepare the topping: Cut the tomatoes into wedges. In a saucepan on medium-low heat, cook the garlic in the oil for a minute. Add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.

　　

Step 3

When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth. Fold in the spinach, a couple of handfuls at a time, until just wilted.

　　

Step 4

Serve the polenta hot, topped with the tomatoes and more cheese if you wish.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.