Polenta Stacks With Ham, Spinach, And Cheese
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
37
Spice
37
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 cup
Polenta (quick-cooking)2 cloves
Garlic (minced)1 pinch
Red Pepper Flake340 g
Baby Spinach230 g
Gouda440 g
Marinara Sauce (jar)2 cups
Whole Milk1 cup
Freshly Grated Parmesan1 tsp
Kosher SaltDirections:
1
Position a rack about 6-inches from the broiler and preheat to high
2
Cut the polenta into 8 squares and transfer to a sheet pan
3
Pat dry with a paper towel and lightly brush with olive oil
4
Broil until tops are browned, about 8 minutes
5
Remove pan from oven
6
Meanwhile, heat the olive oil in a large skillet over high heat
7
Add the garlic and pepper flakes, stir until fragrant, about 30 seconds
8
Put the spinach in the pan and season with salt, cook, stirring occasionally, until wilted, about 3 minutes
9
Reserve pan
10
Divide the wilted spinach among each polenta square
11
Divide slices of the meat on top of the spinach and top each square with the cheese
12
Place under the broiler until cheese melts and just begins to brown, another 4 minutes
13
Heat the sauce in the skillet used for the spinach
14
Ladle some sauce onto each of 4 plates
15
Place 2 polenta cakes in the middle of each plate and serve
16
Put the broth and milk in a medium saucepan and bring to a boil
17
Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes
18
Pull the saucepan from the heat and whisk in the cheese, butter, salt, and pepper
19
Pour into a baking dish
20
Cover with plastic wrap and refrigerate until set, about 2 hours