Sesame-Garlic Spinach over Creamy Polenta

This combination of two simple side dishes results in one warm, flavor-packed accompaniment to meats, fish, or other vegetables and grains. Creamy polenta cooked in chicken (or vegetable) broth provides the perfect base for earthy fresh spinach simply blanched and sautéed in sesame oil with lots of garlic—as nutritious as it is delicious.

Serves 4

Ingredients

• 4 cups low-sodium chicken broth (or vegetable broth)
• 3/4 cup quick-cooking polenta
• 1 tbsp unsalted butter
• sea salt
• freshly ground black pepper
• 6 oz fresh spinach, long stems removed
• 1 tsp sesame oil
• 2 garlic cloves, finely chopped
• 1/4 tsp dried red chile flakes
• 1 tsp toasted sesame seeds

Preparation

1. Bring the broth to a boil in a medium saucepan over medium-high heat. Gradually pour in the polenta, stirring constantly to prevent clumping. Stir in the butter and season with salt and pepper.
2. Continue stirring until the polenta is thick and creamy, 4-5 minutes. Cover and keep warm over very low heat while the spinach cooks.

Polenta Beginning to Cook

Cooked Polenta

1. Meanwhile, blanch the spinach in boiling, salted water until wilted, 1 minute. Drain through a sieve then place the sieve in a bowl of ice water to chill the spinach. Remove the spinach from the sieve a little at a time and squeeze as much water from it as possible.

Trimmed Spinach

Spinach Beginning to Wilt 

Spinach in Ice Water

Drained, Squeezed Spinach

1. Heat a small skillet over medium-low heat and add the sesame oil. Add the garlic and chile flakes and cook, stirring frequently, 2 minutes. Add the spinach and season with salt and pepper, stirring well to combine.

Spinach with Garlic and Sesame

To serve, divide the polenta among 4 plates and spoon the spinach on top. Sprinkle with sesame seeds and serve right away.