Polenta is often linked to traditional Slovenian cuisine, but otherwise this cornmeal dish originated in neighboring Italy. We know of several versions. It can be prepared as a porridge, soaked in milk or served as an accompaniment to main meat dishes or stews, fried and grilled. You can add spices to it, coat it abundantly with olive oil for example. But you can also cook it Florentine style. And we think you’ll love this version, which is also inspired by Florentine eggs.
Surely you have already noticed that it is possible to buy ready-made polenta in the store, which is vacuum-packed. When you really don’t like stretching out in the kitchen too much, you can use this as a great shortcut to the dish below. However, since it’s not one of the most difficult cooking challenges, you can do it yourself. In this case, it is important to do this for at least half an hour before starting the oven to allow it to harden and cool well.
We recommend our favorite way: How to cook polenta without having to stir it
- cooking oil
- half a kg of chilled polenta
- freshly ground pepper
- 1 bag of baby spinach
- 2 tablespoons raw butter
- half the chopped onion
- crushed garlic clove
- half a teaspoon of salt
- 2 tablespoons cornstarch
- 280ml milk (or more if needed)
- half a cup of grated parmesan
- 2 tablespoons freshly squeezed lemon juice
1. Preheat the oven to 200 degrees Celsius. Coat the baking sheet (for the lasagna) with butter. Cut the cooled polenta into slices and place on the baking sheet as if you were laying potato rings for the moussaka. Salt and pepper lightly.
2. Heat a skillet on the stove and blanch the spinach for 3-4 minutes, then transfer to a medium-sized bowl (drain the water).
3. In the same skillet, melt the butter, add the onion, garlic and half a teaspoon of salt. Roast for about 5 minutes. Add the cornstarch (or flour) and stir constantly for a good minute. Add the milk and wait until it begins to boil slightly. Stir constantly to unify the mixture and make it smooth without lumps. Then remove from the heat and stir in half the parmesan, spinach and lemon juice.
4. Pour the spinach béchamel over the polenta and sprinkle the remaining parmesan on top. Put everything in the oven for 25 minutes. Then turn on the grill function of the oven and cook for another 3-5 minutes to give the dish a crispy baked crust.
Also try: Bowl of asparagus: the best way to prepare a healthy and filling lunch or dinner
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