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.
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.
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.
- 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
- garlic creamed spinach
- roasted bell peppers*
- roasted tomatoes**
- olive oil or unsalted butter
- 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.
- 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.
*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/
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.
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
A wonderful dish! Nutritious and scrumptious.
Cheers,
Rosa
Thank you Rosa!
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
Thank you Patty and I’m glad to hear you are also a fan. xoxo
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….
I loved your article Frank! I need to find a recipe for that polenta. It sounds fantastic -thanks.
I like this so much that I had to pin it twice! :) Creamy polenta is the ultimate comfort food – add roasted vegetables and I’m in absolute heaven!
Thank you Laura for the pins. Glad to hear you are such a huge fan!:)
I love the looks of this. Nice combination of flavors and textures. How can you go wrong with roasted vegetables y/o polenta? Thanks!
Thanks Victoria!
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! :)
I agree Jean and specially with the freezing weather right now. My pleasure! I loved your recipes and have them bookmarked to try.
The polenta looks amazing and creamy. I have never worked with polenta…I must give it a try. :)
Thanks you should Ramona!
We have always eaten a lot of polenta as a grain base but you have made it look exceptionally beautiful with those roasted vegetables.
Thanks Suzanne! Such simple ingredients can become an exceptional dish.
Just gorgeous presentation. I am a fan of polenta so this is inspiring. Funny I just posted about roasted veggies too :)
Thanks Evelyne! I love roasted vegetables. Will stop by and check yours out.
This looks really delicious. Polenta is something that I love and just don’t make enough of – I have to change that.
Thanks Alyssa!
Polenta is such a great meal for winter–so filling and warm and comforting. I love this dish!
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 !
Polenta is always welcome on my table and this is yet another way to prepare with those delicious veggies. Great post, recipe and mouthwatering pics!
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-
That hummus looks fantastic!
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 :)
I love the roasted vegetables and garlic creamed spinach in this dish — especially the way you plated them. A beautiful, tasty side dish. Well done, again! Have a great weekend, Nancy. :)
This looks absolutely perfect!
A really healthy and delicious dish. Beautiful plating too.
Love love love! Polenta is such a comforting dish, it must be delicious topped with the equally comforting garlic creamed spinach and these roasted veggies. I’ll definitely try this combination!
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 :)
I never cooked polenta before, but I have so many good recipes with it. I like your version with roasted vegetables. Yummy-))
Delicious dish … beautifully styled, as always.
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.
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!!!!
Great polenta recipe with roasted veggies on top! I love that you picked blue board to give nice contrast to yellow polenta. Very, very beautiful light too…
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!
Hi, The link is corrected on the recipe and here it is again http://www.spiciefoodie.com/2011/09/07/how-to-roast-tomatoes/
Enjoy!