Breakfast Polenta with Sundried Tomatoes and Spinach
- 4 cups water
- 1 teaspoon salt
- 1 cup dry polenta or yellow cornmeal
- 1 cup cheese, we use gruyère
- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil or butter
- 1/2 cup sundried tomatoes, sliced
- 5 cups raw spinach leaves, chopped
- 1 teaspoon crushed garlic
- 1 teaspoon Italian seasoning
- 1/4 cup grated Romano cheese
- Bring water to a brisk boil over medium-high heat. Add salt.
- While whisking gently, pour polenta in a steady stream into boiling water.
- Turn heat to low; continue whisking until polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.
- Cover polenta and continue cooking for 30 minutes. Stir vigorously every 5 minutes. When the texture is thick, remove from heat and stir in cheese and butter. Cover pan and let sit at the back of the stove for up to 15 minutes before serving. (Depending on grind, cooking time may vary.)
- Heat olive oil in a large skillet on medium-high heat. Sauté tomatoes and spinach until spinach leaves start to wilt, about 3–5 minutes. Add the garlic and seasoning, and continue to sauté for an additional 1–2 minutes. Remove from heat and stir in the Romano cheese.
- Serve polenta in bowls with spinach and tomato mixture spooned over the top. Optional: Serve topped with an over-easy egg.