Creamy Polenta with Roasted Vegetables and Garlic Creamed Spinach

Creamy Polenta with Roasted Vegetables and Garlic Creamed Spinach | Recipe by Spicie Foodie

January’s healthy eating theme continues here on Spicie Foodie. Today I have another healthy recipe loaded with veggies. The dish consists of creamy polenta topped with garlic creamed spinach and roasted vegetables.

Creamy Polenta with Roasted Vegetables and Garlic Creamed Spinach | Recipe by Spicie Foodie

What is Polenta? In modern day cookery Polenta is the Italian word for coarsely ground (yellow) cornmeal. (Don’t confuse it with corn flour) It can be cooked with either stock, milk, or water to make a thick porridge. Additionally it can be baked, grilled or even fried. The porridge can serve as breakfast or it can also be used as a base to top with stews, meats, sausages or vegetables like you see here.

Creamy Polenta with Roasted Vegetables and Garlic Creamed Spinach | Recipe by Spicie Foodie

There are several types of polenta and it is important to know which one you are buying. The one you’ll need for this recipe is quick cooking so please make sure to read the package and instructions. Frank of Memorie di Angelina has an extensive article explaining the history, types and preparation of authentic polenta. It is a great and I highly recommended. For now I’ll tell you how I prepared this dish.

Creamy Polenta with Roasted Vegetables and Garlic Creamed Spinach | Recipe by Spicie Foodie

5.0 from 5 reviews
Creamy Polenta with Roasted Vegetables and Garlic Creamed Spinach
 
Creamy Polenta is topped with roasted vegetables and garlic creamed spinach. A simple and meatless meal for a healthy waistline.
Author:
Recipe type: Vegetarian, Fusion, Main, Lunch, low fat
Cuisine: Italian, Fusion, Vegetarian
Serves: 2-3
Ingredients
Polenta Ingredients:
  • ½ cup +1/4 or 120 g instant polenta (organic or non-GMO)
  • 2 cups or 500 ml water
  • 1 cup or 250 ml whole fat milk
  • 1 tbsp olive oil
  • 1 tsp salt
Topping Suggestions:
  • garlic creamed spinach
  • roasted bell peppers*
  • roasted tomatoes**
  • olive oil or unsalted butter
Instructions
  1. First read the package instructions for exact measurements and cooking instructions. Bring water and milk to a boil in a heavy pot. Gently mix in oil, then polenta and salt, stir constantly to prevent polenta from burning. Continue until polenta is a thick porridge. The time will depend on what type of polenta you are using.
  2. Serve polenta straight away, drizzle with olive oil, and layer first with the garlic creamed spinach, then arrange the roasted bell peppers and tomatoes on top. If you'd like sprinkle with freshly ground black pepper and more olive oil. I garnished with a small sprig of fresh thyme.
Notes
Notes:
*Find my roasted bell peppers recipe here http://www.spiciefoodie.com/2010/08/27/how-to-roast-bell-peppers-2/
** Find my roasted tomatoes recipe here http://www.spiciefoodie.com/2011/09/07/how-to-roast-tomatoes/

Creamy Polenta with Roasted Vegetables and Garlic Creamed Spinach | Recipe by Spicie Foodie

The dish is bursting with creamy savory flavours. I loved it! Of course like a true Mexican the fact that corn is the base of the dish means I really do love it. The meal is hearty but won’t leave you with a heavy and tired feeling . The complex carbohydrates in the polenta are high in dietary fiber and this means that it is slowly digested. You’ll feel fuller longer and won’t suffer from blood sugar spikes. This is what keeps the GI, or Glycemic Index, low in the polenta. Adding the roasted vegetables and creamed spinach only add to the health benefits. Basically the meal is loaded with healthy vitamins, minerals, complex (good) carbohydrates, and not to mention the overall low calorie count.

Have I convinced you to give it a try? You really should.

Creamy Polenta with Roasted Vegetables and Garlic Creamed Spinach | Recipe by Spicie Foodie

Check out these links for more delicious polenta recipes.
Memorie di Angelina has several recipes
Spinach Salad with Crispy Prosciutto and Cheese-Herb Polenta Croutons and Prawns on Crisp Polenta Rounds and Sun-Dried Tomato Dipping Sauce by Lemons and Anchovies
– Great article and recipes on The New York Times
Polenta ‘Pizza’ With Pancetta and Spinach
– In need of Polenta for your pantry? Here are several choices

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 

Comments

  1. says

    Your dish is one healthy delicious beautifully presented meal! I could eat polenta every day-I’m a huge fan;-) Thanks for sharing the recipe links;-) Have a wonderful day Nancy! xxooxx

  2. says

    Thanks for the shout out, Nancy!

    This looks like a lovely and healthful way to serve polenta.

    Funnily enough, the addition of milk to the polenta reminds me of a definitely non-healthy choice version they make in the Dolomites. The polenta is cooked with a mixture of whole milk and water, and at the end, slices of fontina cheese and mixed in and melted, then served with lots of melted butter on top. About as rich as polenta gets, but it’s out of this world….

  3. says

    We can’t seem to eat enough polenta around here lately. Love, love what you have done with your dish and my husband would, too. There’s just something so right about this type of hearty (but good for you) dish on a cold winter night.

    Thanks so much for the links to my recipes! :)

  4. Eha says

    I love polenta and I love this dish! The photo looks SO appetizing :) ! But, would you believe i find stirring polenta one of the best meditative occupations! So, no instant for me – I’ll go the whole 35-40 minutes [just using water] stirring and get a good arm exercise to boot :D !

  5. says

    Dang, I think my comment disappeared into cyberspace, lol. I’ll take the polenta please. Try it with a dollop of mascarpone in the middle and lots of black pepper, yum. Love your pretty blue background. Happy to report it was a sunny week here. Hope you are having a wonderful one.
    -Gina-

  6. says

    Nancy, that’s an interesting looking dish! Colourful too, and guess what? I bought a packet of polenta last year and it’s is still unopened. I’ll need to check if it is instant before I attempt your dish :)

  7. says

    Creamy Polenta is ultimate comfort… This looks fabulous…
    I have been seeing all your delicious posts on FB, sorry had been MIA lately….
    But it feels so good to be here on your delicious space :)

  8. says

    I love polenta, and I particularly like it when it’s the star of the show. Such a nice base for the roasted veggies! This looks like it’s loaded with flavor. Good stuff – thanks.

  9. says

    Oh I love creamy polenta! Yours looks absolutely delicious – as always! Great choice of toppings! I can’t wait to try it with the roasted tomatoes and the garlic spinach sound SO good!!!!

  10. PJo says

    Your “How to roast tomatoes” link is actually your “how to roast peppers” link. I can’t find your tomato page. Help? Please? I’m hungry!

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