Cheese polenta with spinach and shallots
2 servings
30 minutes
Cheesy polenta with spinach and shallots is a refined dish of Italian cuisine that embodies comfort and harmony of flavors. Polenta, originally a simple peasant food, is now valued by gourmets for its delicate texture and ability to absorb aromas. In this recipe, it achieves a creamy consistency thanks to gorgonzola—a noble cheese with blue veins. Spinach adds freshness while caramelized shallots provide a sweet depth of flavor. The dish is perfect for both cozy dinners and festive gatherings, complemented by light white wines. The tender polenta, gooey cheese, and spicy notes of nutmeg and thyme make this dish both simple and elegant, while the combination of textures turns it into a true gastronomic delight.
1
Preheat the oven to 220 degrees. Heat a pan and sauté the peeled and halved shallots in two tablespoons of olive oil for a few minutes until golden brown. Sprinkle with sugar and thyme. Add salt, pepper, and mix well. Place the pan in the oven for 5 minutes.
- Olive oil: 2 tablespoons
- Shallots: 5 piece
- Sugar: pinch
- Thyme: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Boil 600 ml of water.
3
Pour olive oil into a pot, add spinach. Add spices to taste, sprinkle with grated nutmeg, and mix. When the spinach is ready, drain the excess oil. Keep hot.
- Olive oil: 2 tablespoons
- Spinach: 225 g
- Nutmeg: pinch
- Salt: to taste
- Ground black pepper: to taste
4
Once the water boils, add salt and pour in the polenta without stopping. Add finely chopped garlic, stirring constantly until the polenta starts to thicken. The whole process should take about a minute. Add the cambozola (without rind, diced). Wait for the cheese to melt.
- Polenta: 200 g
- Garlic: 1 clove
- Cambozola cheese: 100 g
- Salt: to taste
5
Place the polenta with cheese on serving plates, then top with spinach and shallots.
- Spinach: 225 g
- Shallots: 5 piece