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Author Notes: Healthy, super-flavorful and quick to make! Drizzle the whole thing with toasted pumpkin seed oil. A favorite flavor boosters. —Viviane Bauquet Farre
For the polenta
- 3 cups spring water
- 1 cup vegetable stock
- 1 cup corn grits for polenta
- 1 cup butternut squash purée
- 1/4 cup freshly grated Parmesan
- 1 tablespoon crème fraîche
- 1 teaspoon 1 teaspoon sea salt or to taste
- freshly ground black pepper to taste
For the wilted spinach and garnish
- 3 tablespoons extra virgin olive oil
- 2 large garlic cloves – skinned and finely chopped
- 1/4 teaspoon hot Hungarian paprika
- 1/2 teaspoon sweet Hungarian paprika
- 8 ounces baby spinach – rinsed and spun dry
- 1/4 teaspoon sea salt or to taste
- toasted pumpkin seed oil as garnish
- Bring the water and broth to a boil in a heavy-bottom saucepan. As soon as the mixture boils, add the corn grits. Whisk vigorously until the mixture starts to thicken. Reduce the heat to medium and gently simmer the polenta, stirring frequently, for 15 minutes until it is thick and al dente. Add the salt, butternut squash puree, parmesan, crème fraîche, salt and black pepper. Stir well until well incorporated. Remove from heat and keep warm.
- Heat a large heavy-bottomed skillet over high heat. Add the oil, garlic and both paprikas. Sauté for 30 seconds to 1 minute until the garlic softens, but doesn’t brown. Add the spinach and salt and toss until just wilted. Remove from heat and transfer to a bowl.
- Spoon the polenta into bowls. Top with the wilted spinach and spoonful of the juices. Drizzle with the pumpkin seed oil and serve immediately.