Spinach Polenta with Balsamic Tomatoes
Creamy, comforting, and bursting with vibrant Mediterranean flavors, Spinach Polenta with Balsamic Tomatoes is a wholesome dish that elevates simple ingredients to gourmet status. This vegetarian recipe combines velvety polenta, enriched with fresh spinach and Parmesan cheese, with a sweet-and-tangy topping of balsamic-glazed cherry tomatoes. The polenta is effortlessly cooked to perfection, while the tomatoes are caramelized in a garlic-infused balsamic reduction, creating a harmonious balance of richness and acidity. Finished with a sprinkle of fresh basil for a fragrant touch, this dish is perfect for weeknight dinners or as a sophisticated side. Quick to prep and deeply satisfying, it's a crowd-pleaser you’ll return to time and time again.
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Recipe Information
Ingredients
- 1 cup Coarse yellow cornmeal (polenta)
- 4 cups Water
- 3 cups Fresh spinach, chopped
- 1 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 cups Cherry tomatoes, halved
- 2 tablespoons Balsamic vinegar
- 2 cloves Garlic, minced
- 2 tablespoons Fresh basil, chopped
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the cornmeal, ensuring no lumps form.
Reduce the heat to low and cook the polenta for 20-25 minutes, stirring occasionally, until thick and creamy.
While the polenta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the balsamic vinegar and cook for another 2-3 minutes, allowing the tomatoes to become glazed and slightly caramelized. Remove from heat and set aside.
When the polenta is nearly done, stir in the chopped spinach, grated Parmesan cheese, butter, salt, and black pepper. Mix until the spinach has wilted and everything is well incorporated.
Divide the spinach polenta among serving plates or bowls and top with the balsamic-glazed tomatoes.
Garnish with fresh basil and serve immediately.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 3927 mg | 171% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 14.0 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1206 mg | 93% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
