So I hope that you’re not going to make a surfeit of spinach with this second recipe !!! Well, yes because it’s good spinach and it deserves a bit more than an egg meurette !
I love the polenta (yes, the piedmont is not very far away) and I eat since childhood with the recipe a fetish of my dad (polenta, Saint Marcellin, dry…hmmm !) but there the idea was to make bite-sized appetizers to serve as an accompaniment to meat or as a cocktail.
Squares of grilled polenta, spinach and sun dried tomatoes
Ingredients (for a dozen bite-size pieces)
- 200 g of polenta
- 600 g of fresh spinach
- 10 sun-dried tomatoes
- 2 cloves of garlic
- 1 drizzle of olive oil
- Salt and pepper
Cook the polenta as indicated on the package. Lay it out on good 1 inch thick on a baking sheet covered with parchment paper. Allow to cool, and freeze for at least 1 hour. Cut out squares and arrange on a baking sheet. Drizzle with olive oil and bake for 15 minutes at 200°.
During this time, wash the spinach and place in a pan with a drizzle of olive oil and the cloves of garlic crushed. Sauté everything for 5 minutes, season to taste, remove the garlic cloves, snip finely and set aside.
Place the spinach on the polenta and add a piece of dried tomato on top.