s RICOTTA-SPINACH POLENTA WITH TOMATO SALAD *****
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s RICOTTA-SPINACH POLENTA WITH TOMATO SALAD *****
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Ingredients
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Instructions *** 6-24-19 excellent, didn't use a slow cooker, just cooked grits as normal..meatless monday! *** SARAH DIGREGORIO MARCH 2018 ADVENTURES IN SLOW COOKING 3/4 fork user rating REVIEWS (1) 100% MAKE IT AGAIN GO TO REVIEWS Ricotta-Spinach Polenta with Tomato Salad Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for freshness. An egg on top is great, but optional. EMAIL “SLOW COOKER RICOTTA-SPINACH POLENTA WITH TOMATO SALAD” SAVE RECIPE ADD TO MENU TRENDING CRISPY CHICKEN THIGHS WITH SPRING VEGETABLES YIELD4 servings ACTIVE TIME25 minutes TOTAL TIME6 hours 25 minutes INGREDIENTS 1 1/2 cups polenta (not instant or quick-cooking) 2 tablespoons unsalted butter, cut into bits Kosher salt 5 ounces baby spinach (about 5 loosely packed cups) 1 pint cherry tomatoes, halved 2 teaspoons extra-virgin olive oil, plus more for the eggs 2 teaspoons balsamic vinegar Freshly ground black pepper 4 large eggs (optional) 1 cup grated Parmesan 1 cup whole or part-skim milk ricotta Equipment 5- to 7-quart slow cooker PREPARATION Combine the polenta with 6 1/2 cups water in a 5- to 7-quart slow cooker. Add the butter and 2 teaspoons salt. Cover and cook on LOW until the polenta is thick and tender, about 6 hours. With the slow cooker on LOW, stir the polenta well and then stir the spinach into the polenta in 2 batches, covering the cooker and letting the first batch wilt before adding the second, about 5 minutes per batch. Meanwhile, in a medium bowl, toss together the tomatoes, oil, and vinegar. Season the tomato salad with salt and pepper. Optional: Pour a thin layer of oil into a large skillet over medium-high heat and crack 4 eggs into the pan. Season the eggs with salt and pepper and cook until the whites are golden brown, lacy on the edges, and just set in the middle, and the yolks are still a little jiggly, about 3 minutes. Fold the Parmesan and ricotta into the polenta. Taste and season the polenta with salt if necessary. Stir in warm water by the tablespoon if the polenta is looking too thick for your taste—keep in mind it will continue to thicken as it cools. Top bowls of the polenta with the tomato salad and, if you like, the fried eggs. Good to Know If you're cooking for strict vegetarians, don't use imported Parmesan (the good stuff!) because it's probably made with animal rennet. Instead, seek out a domestic “parmesan” (the okay stuff) that's labeled vegetarian, like the one made by BelGioioso. Adventures in Slow Cooking From Adventures in Slow Cooking: 120 Slow-Cooker This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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