A healthier take on a steak-house classic
Serves 2 to 3
4 tablespoons organic butter
1/2 cup organic shallots, chopped
1 pound organic spinach, trimmed, washed & well dried
1 cup organic chicken (or veggie) broth
1/4 cup organic yellow polenta
1 tablespoons organic all purpose flour
1/4 cup organic milk (2% or skim work fine)
1/4 cup grated organic parmesan
1/2 teaspoon salt
1/4 teaspoon black pepper
Melt 1 tablespoon butter in a medium skillet over medium heat. Sauté shallots until they begin turning golden brown. Add spinach in two batches—when the first has wilted completely, add the second, along with ¼ teaspoon salt. When all of the spinach has wilted, you'll find that it has released some liquid. Turn heat to high and allow liquid to cook off, about 7-10 minutes. Periodically press spinach against bottom of the pan to release excess liquid, allowing it to cook off. Set spinach aside.
Put broth on medium-low flame to heat through. In the meantime, whisk together polenta and flour. Set aside
Heat 3 tablespoon butter in a medium saucepan over medium heat. Add flour/polenta mix, whisking with melted butter for about 1 minute. Add 1/3 of the hot broth and whisk until smooth. Repeat 2 more times. Once all of the broth is mixed in smooth, cook polenta for 1-2 minutes, whisking the entire time. Add milk, a little at a time, continuing to whisk. Once the milk is incorporated, cook polenta another 1-2 minutes.
Take polenta off heat. Immediately add spinach (excluding any liquid that has accumulated), parmesan, pepper, and remaining ¼ teaspoon salt.