Polenta, oh, polenta. I have never been a fan of polenta aka grits or cornmeal. My mother, having been raised in the deep south, absolutely loves grits. She gets sheer enjoyment when grits are on the menu. So, this dish is slightly inspired by her. I came across this recipe in New York Times. It was unlike anything i’ve ever made so I thought i’d give it a shot. It was an experiment with success, though, I will do a few things differently next time.
This is a great vegetarian dish that’s low fat. I used low fat ricotta to reduce the fat but i’m sure the full fat version is wonderful too. The next time I make this, I won’t cook the polenta quite as long and I would make thicker layers. It really makes a difference when holding the middle spinach mix together. It would also be delicious with the acidic taste of marinara sauce spread on top. My mouth is watering just thinking about it. This is a great side dish for #meatlessmondays.