CRISPY POLENTA SQUARES WITH SAUTÉED SPINACH

Serves 4.

Note: This recipe relies on a double boiler and makes a very soft polenta that requires very little attention, though it does take more than an hour.

Polenta:

• 1 quart water

• 2 tsp. salt

• 1 c. coarse cornmeal

• 1 tbsp. butter, to taste

Greens:

• 2 tbsp. unsalted butter

• 1 small onion, diced

• 2 garlic cloves, slivered

• 1 lb. spinach

• 1 head Italian parsley, leaves chopped

• Salt and freshly ground black pepper

• Pinch red pepper flakes

Polenta squares:

• 2 tbsp. unsalted butter

• Flour for dusting

• 3 to 5 oz. blue cheese

Directions

To make the polenta: Pour the water and salt into the top of a double boiler and bring to a boil. Whisk in the cornmeal and cook, stirring constantly until it is smooth. While it is cooking, get a few inches of water in the bottom of the double boiler boiling, then lower the heat. Set the top pan over the bottom pan and cook, covered, until very tender and cooked through, about 11/4 hours, checking and stirring every 20 minutes or so. When the polenta is cooked, turn it into a lightly buttered 8- by 10-inch baking dish. Let cool until it is firm.

To make the greens: Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and sauté until translucent. Add the garlic and then the spinach and parsley a handful at a time, tossing to coat with the butter. Sprinkle with salt and pepper and red pepper flakes. Set aside.

To make the polenta squares: Melt 2 tablespoons butter in a large skillet over medium heat. Cut the polenta into squares and dredge in the flour, then brown on both sides, about 1 minute per side. To serve, pile the greens on the polenta and top with the crumbled blue cheese.

Nutrition information per serving:

Calories410Fat22 gSodium1,610 mg

Carbohydrates43 gSaturated fat13 gCalcium275 mg

Protein12 gCholesterol55 mgDietary fiber5 g

Diabetic exchanges per serving: 3 vegetable, 2 bread/starch, 41/2 fat.