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White Polenta with Smoked Mozzarella A web-exclusive recipe from Italian Cooking and Living|
1/2 cup white polenta
1/4 teaspoon salt, plus extra
1 shallot, minced
1/4 cup extra-virgin olive oil
1/2 pound fresh spinach, boiled and squeezed
freshly ground black pepper
4 tablespoons unsalted butter, plus extra for greasing
3/4 pound smoked mozzarella, thinly sliced
Bring 2 cups of water to a boil in a saucepan; pour in the
polenta in a thin stream, whisking to prevent lumps from forming. Add the salt.
As soon as the mixture comes to a boil, lower the heat; simmer the polenta for
45 minutes, stirring often. Meanwhile, sauté the shallot in the olive oil
until wilted. Stir in the spinach and cook for 5 minutes. Season with salt and
pepper. Preheat the oven to 500°. Spoon the polenta into a buttered baking
dish and dot with the butter. Top the polenta with the spinach and mozzarella.
Bake the polenta for 15 minutes, or until warm and the mozzarella is melted.
Let rest for 10 minutes and serve. Serves 6
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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