Polenta with sautéed spinach

Polenta

6 cups water

2 teaspoons salt

2 cups polenta or yellow cornmeal (10 ounces)

2 Tb. Earth Balance

Preparation: Bring water to a boil with salt and Earth balance in the 5-quart Saladmaster Roaster, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute. 

Serve warm or pour into shallow pan and let cool, then cut into squares and top with spinach. Squares can also be grilled for added flavor and crisp outer texture.

Sautéed Spinach

2 Tbls. Earth balance or grape seed oil

4 gloves chopped garlic 

2 cups diced fresh or canned tomatoes

1 lb fresh spinach

Heat 2 Tbls. Earth balance or grape seed oil in a large skillet on med-high heat.

Add 4 gloves chopped garlic and sauté until golden brown. Add 2 cups diced fresh or canned tomatoes and sauté a few minutes. Add 1 lb spinach and sauté about 1 minute.

Serve over polenta.

Recipe by Kai Bravo