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Soft Polenta with Greens and Basil Oil




Source of Recipe


Fine Living


List of Ingredients




4-1/2 cups water
sea salt, preferably gray salt
1 cup fine polenta
1-1/2 Tbs. freshly grated parmesan cheese
1 Tbs. basil oil, plus 4 tsp. for garnish
2 cups firmly packed spinach leaves, cut into 1/2-inch-wide ribbons, or 2 cups baby spinach
1-2 Tbs. unsalted butter



Recipe



Bring the water to a boil in a large pot.

Salt it well, then add the polenta gradually, whisking constantly.

When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer.

Cook, stirring often, until thick, smooth, and creamy (about 40 minutes).

Season lightly with salt.

Stir in the Parmesan and the 1 Tbs. Basil Oil.

Stir in the spinach and cook until it wilts, about 1 minute.

Remove from the heat and stir in the butter.

Divide the polenta among 4 warmed bowls.

Drizzle each portion with 1 tsp. basil oil. Serve immediately.