Cheesy Polenta with Spinach and Beans

Most recipes on No Free Lunch fall into two categories: recipes I've tinkered with and perfected over a long time and recipes I've whipped up on the spot that happened to turn out well. This time, I have both. I have been making Alton Brown's polenta quite often for a few years, and it's always been a hit. I have experimented with the amounts of ingredients, and the recipe can be played with quite a bit. In fact, this time I completely forgot the butter, and it still turned out great. It's all a matter of taste.

Recently, I have been trying different ways to prepare beans, and today I came up with a quick and simple spinach and bean combination that goes very well with the polenta. My original plan was just to post the polenta, but the whole thing came together nicely, and I highly recommend giving it a try. That being said, the polenta on its own is great as a side for any dish. I suspect Sam's spaghetti sauce would be a terrific addition, as well.

A quick note on the cornmeal: I find that coarsely ground cornmeal is essential. I always use Goya, which can be found at international grocery stores. I have tried it with regular cornmeal, and it came out rather like paste.

Ingredients

Polenta

• 3/4 cups diced onion (about 2 small onions or 1 large onion)
• 3 cloves garlic, minced
• 1 quart chicken stock
• 1 cup coarse ground cornmeal
• 4 Tbs grated Parmesan
• 2 Tbs butter (optional)
• Salt and pepper to taste
• Olive oil

Spinach and Beans

• 3/4 cups diced onion (about 2 small onions or 1 large onion)
• 3 cloves garlic, minced
• Large bunch of spinach, about 1 lb
• 1 can of beans, drained and rinsed (I used red beans)
• Dash of oregano
• Salt and pepper to taste
• Olive oil

Instructions

Polenta

Preheat oven to 350 degrees. In a dutch oven, heat olive oil on medium heat, enough to cover the bottom. Cook onions until softened. Add garlic and cook a few more minutes. 

Pour chicken stock into the pan and turn heat to high. Once the mixture boils, slowly add the cornmeal while whisking vigorously. Transfer the pan to the oven and bake for 35-40 minutes. Stir every 10 minutes. 

Ready to bake

Remove the pan from the oven and add the cheese. Add salt and pepper to taste, and butter if desired. Make sure to taste the polenta as you go. Brown's recipe calls for 3 Tbs of butter. I usually cut this down, and it is fine without any, as well. 

Out of the oven

Spinach and Beans

The spinach and beans can be started about halfway through the baking time. Heat some oil in a large saucepan on medium high. Cook onion and garlic as before. Season with salt and pepper. 

Add spinach a handful at a time. Stir in and let each handful wilt a bit before adding the next. Once all the spinach is in, add the beans. Add oregano and season to taste. Stir together and cook for a few more minutes. Turn the heat to low to hold until the polenta is done.