Potato Sauteed Spinach Over Goat Cheese Polenta

10 Mar

What do you make when it’s snlushing (snowing/slushing, which is sort of like a rain snow mixture with some interspersed hail-like bits) on a dreary Cleveland day?

This.  (Or soup.  But I chose this.)

This dish is both immensely comforting and immensely tasty.  The creaminess of the goat cheese polenta worked beautifully against the slight crispiness of the potatoes and ribs from the beat greens.  This was simple and easy and came together quickly but packed a surprising punch of flavor.  The balsamic and the goat cheese lent just a touch of acidity and bite that paired so well against the earthiness of the greens, potatoes, and polenta.  It was seriously so, so yummy.  And vegetarian.  Take out the goat cheese and you’ve got a delicious vegan meal on your hands.   You can substitute the spinach for beet greens or do a mix of beet greens and spinach, but the ribs are what I happened to have on hand.  If it’s snlushing where you are, go make this … you’ll feel better.  Plus, it’s Lent-Friday-friendly, for you Catholics out there.

Potato Sautéed Spinach Over Goat Cheese Polenta

Potato Sautéed Spinach:

1/2 cup ribs from beet greens, cut into 1/2″ segments

1 10 oz. package frozen chopped spinach, defrosted

1 potato, scrubbed clean, sliced into 1/16″ slices (about 3 cups)

2-3 whole marinated garlic cloves, minced

3 tbs. olive oil

1 tbs. balsamic vinegar

Kosher salt and freshly cracked black pepper

Heat olive oil in a 10″ cast iron sauté pan over medium heat.  Add garlic and potato slices in an even layer.  Make sure the potato slices are separated before adding them to the pan.  Don’t worry if they overlap in the pan.  Season with kosher salt and freshly cracked black pepper.  Cook until golden brown, stirring gently occasionally, 10-15 minutes.

Add beet ribs and stir to combine.  Sauté 5 minutes.  Add spinach and balsamic and stir to combine.  Cook until spinach is heated through, roughly 3-4 minutes.

Serve warm over goat cheese polenta (see below).

Goat Cheese Polenta:

4 cups homemade vegetable stock

1 ½ cups finely ground polenta (I use Bob’s Red Mill brand)

3 tbs. plain Greek yogurt

2 tbs. goat cheese

2 tbs. Brummel & Brown

Salt and freshly cracked black pepper, to taste

In a large saucepan, bring the stock to a slow simmer.  Quickly whisk cornmeal into the stock and continue whisking until slightly thickened.  Stir in the yogurt, Brummel & Brown, and kosher salt and freshly cracked black pepper.  Continue to stir and simmer 15-20 minutes until creamy.  Add goat cheese.  Taste for seasonings and add kosher salt and freshly cracked black pepper as necessary.  Serve topped with potato sautéed spinach.

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