Wednesday, September 2, 2009

Polenta with Spinach

1 cup of polenta
1 litre vegetable stock
2 garlic cloves finely chopped
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper
1 cup cooked baby spinach
A handful of sliced spring onion
A handful of chopped coriander
1 cup of grated cheese (optional)

Sauté garlic and spices in a little butter or oil. Add stock and bring to the boil. Lower heat, add polenta and stir until thick. Add spinach, onion, coriander and cheese.

Pour polenta onto a large flat pan or container about half an inch thick. Allow to cool for about 15 minutes. Cut into portions. Serve warm or cool.

Top with salad for a light lunch or chilli con carne for a warm dinner.

1 comment:

  1. Thank you for the very sweet comment, and I love that you're a blueberry girl(!). My baby is not named Saffron (although we did consider it like you) I just call her that on the blog or sometimes Baby Berry. Congratulations on your baby! They are the most fabulous and fun (if tiring) thing ever.


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