Yet another variation of polenta.

Depending on who you talk to, the ratio of liquid to the corn meal will vary. Normally I do it one to three, because I like it super thick.  But for this dish, it was one to four. A little soupier for a change. So good when it is warm.

Ingredients:

4 – cups liquid (today I used 2 cups water and 2 cups homemade chicken broth)
1 – cup corn meal aka polenta.
1 – regular can spinach
Heavy dose of Parmesan cheese.

Add spices to taste.
Oregano
Basil
Garlic salt
Pepper

Method:

Add the spinach to the liquid.
Bring the liquid to a boil.
Add the polenta very slowly, so it does not clump too much.
Once the polenta is incorporated, turn down the heat to medium, stir well, but watch carefully.
After a few minutes,Add the spices and the cheese and again stir well.
Turn off the heat and cover it.
Let it sit to finish cooking.

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