I like to use the cold cooked polenta to make different dishes. In this recipe I spread it a little higher then 2 inches, let it cool and then cut circles to fill with spinach and cheese. In this case I chose taleggio because Gorgonzola would kill the spinach, so I opted for a milder cheese. If you have the patience you can even make them smaller and serve as finger food. —Babette's Feast
polenta flour or pre-cooked
Extra Virgin Olive Oil
Spinach and cheese
fresh spinach leaves washed
garlic clove whole with pink skin
Extra Virgin live Oil
Taleggio cheese cut in pieces
Fleur de Sel
Freshly ground pepper
washed spinach leaves, left raw and thinly sliced
Bring the water to a boil, add the salt and pour the polenta flour in a steady stream, stirring with a whisk until well blended. When it boils, reduce the heat to the minimum and cook the polenta, stirring from time to time with a wooden spoon for 45 minutes. or until it starts to fall away from the sides of the pan.
Line a deep tray with plastic film, pour the polenta inside and spread evenly keeping it 2 inches thick. Let cool completely until firm.
oil the inside and outside of a narrow glass and cut through the polenta making 2 inch cilinders. With a small spoon, scoop out the inside of the polenta cilinders so you have little baskets.
Put the polenta baskets on a baking tray lined with parchment papper and lightly brush them with olive oil.
Pre-heat the oven to 425 degrees F.
Heat the olive oil and the whole garlic over medium heat, add the spinach and very quickly sautée them until they wilt. Discard the garlic and season with a pinch of salt and a pinch of grated nutmeg.
Fill the baskets with the sautéed spinach, cover with cubbed taleggio cheese and bake in the oven until cheese is golden brown and polenta lighly crispy around.
Stack the remaining spinach leaves, roll them and slice them very thinly. Divide on the serving plate. Put the polenta baskets on top, sprinkle with Fleur de sel and some freshly grated pepper.