Let’s Make Spinach and Blue Cheese Polenta
I was sent a copy of a new book, Root & Leaf: Big, Bold-Flavoured Vegetarian Food, by Rich Harris, and wanted to share some recipes with you, such as this Spinach and Blue Cheese Polenta with Slow-Roasted Tomatoes.
Bold Vegetarian Food
It makes a perfect vegetarian main dish for the holidays – or anytime you want something hearty and warming.
Spinach and Blue Cheese Polenta – Perfect Vegetarian Main Dish
Looking for a hearty vegetarian dish? This Spinach and Blue Cheese Polenta with Slow-Roasted Tomatoes will fill you up! Great for carnivores, too.
Be sure to check out the Winter Vegetable Frittata from the book as well.
Vegetarian Food for Everyone
The book is filled with recipes using classic techniques, like pickling, smoking, fermenting, roasting and braising. The writer, a chef, is a carnivore, but believes that vegetables can add immensely to everyone’s diet.
FYI: you might also like our FODMAP Everyday® Low FODMAP Polenta with Sautéed Mushrooms & Kale.
Adapted and Excerpted with permission. Root & Leaf: Big, Bold-Flavoured Vegetarian Food, by Rich Harris. Published by Kyle Books. Photography by Martin Poole.
From author Rich Harris: This dish relies on just a few simple ingredients and plenty of time. The tomatoes are the real star of the show and can’t be rushed; the only way to sticky, jammy sweetness is through low, slow roasting. You could use quick-cook polenta, but why bother when there’s no rush? You have to wait for the tomatoes, so you may as well use the long-cook variety, which has a far better flavor and texture. This is Sunday afternoon cooking at its best, so take your time, put your feet up and it will be worth the wait.
Spinach and Blue Cheese Polenta with Slow-Roasted Tomatoes
This recipe is boldly flavored and even carnivores will appreciate it!
- 3 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent
- Sea salt
- 1 pound (455g) baby San Marzano or baby plum tomatoes, halved lengthways
- 1 1/4 pounds (570 g) large-leaf spinach, washed and stalks removed
- 5 cups (1.2 L) Vegetable Stock
- 7 ounces (200g) polenta
- 1 1/2 ounces (40g) unsalted butter, cubed
- 2 ounces (55 g ) Parmesan, finely grated
- 5 ounces (140 g) Dolcelatte Piccante or Roquefort, diced
Preheat the oven to 250°F/120ºC/gas mark ½. Line a baking tray with greaseproof paper.
Whisk together the oil and a pinch of salt in a large bowl, add the tomatoes and toss to coat. Arrange the tomatoes, cut-side up, on the lined tray and roast for 2 hours until soft and sticky.
For the polenta, bring a large pan of water to the boil, add the spinach leaves and cook for 1 to 2 minutes until wilted. Drain thoroughly, then squeeze dry using plenty of kitchen paper. Roughly chop and set aside. Pour the stock into the spinach pan and bring to the boil, then whisk in the polenta, ensuring that you whisk constantly to prevent the polenta from turning lumpy. Reduce the heat and cook slowly, stirring regularly, for 30 to 35 minutes until the polenta has thickened and starts to pull away from the sides of the pan. Remove the pan from the heat, whisk in the butter and Parmesan and then fold in the spinach and blue cheese. Divide the polenta between 14 warmed serving bowls and top with the sticky roasted tomatoes.
- For Vegetable Broth you have choice. We have a recipe for you, or you could keep Fody Vegetable Soup Base on hand.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.