I have a love and hate of this time of year. Halloween kicks it off with candy at every turn, Thanksgiving keeps it going with overeating and extra desserts. The weather getting colder makes it that more of challenge to get out the door to run. Before I know it Christmas will be here, followed by New Year’s Eve. All holiday reasons to indulge. Love it in the moment, hate the after effects. Need to get back to better menu planning to fend it off. Also, I am back to the weight training twice a week and I signed up for a January half-marathon to keep the training momentum going.
After my Thanksgivings weekend indulgences we came home to an empty fridge. We weren’t up for a big meal and settled on polenta with sautéed greens, we’ve been talking about this as a meal option for a while but never got around to it. I do love polenta and this was perfect for a chilly night without inducing a food coma. Quick to throw together too.
I saw a recipe in Sunset magazine that I used as inspiration, but ended up just kind of winging it. Sunset magazine has great recipes and I love all the vacation spots out west they highlight. Add them to the someday list. I am not even sure how I started getting this magazine but I look forward to it every month.
- 1 shallot, thinly sliced
- 1/2 cup oil
- 2 slices bacon
- 1 small onion, diced
- 1 clove garlic, minced
- 4 cups baby spinach
- 3 cups broth (chicken of vegetable)
- 1 cup quick cook polenta
- 2 tbsp. butter
- 1/2 cup Parmesan cheese, grated
- salt & pepper
- Heat oil in a medium pot, fry shallots about 1-2 minutes until browned. Remove from oil and drain on paper towel.
- Cook bacon in skillet until crisp. Remove bacon and drain on paper towel.
- Leave bacon grease in skillet (remove some if more than need for sauteing vegetables).
- Sauté onion and garlic in bacon grease. Season to taste.
- Add spinach to the onion mix and cook until wilted. Season to taste. Keep warm.
- Bring broth to a boil in large pot, slowly stir in polenta, add a pinch of salt and pepper to taste. Cook about 5-8 minutes until thick. Stir butter and cheese (minus about 2 Tbsp.) into polenta.
- Scoop polenta on 2 plates, top each with spinach mixture, crumbled bacon, remaining cheese, and fried shallots.
Have to say, this was so delicious. My first experience with fried shallots, they were awesome, need use these more. Dare I even say you could do without the bacon if you wanted, especially if you want to keep it vegetarian. The shallots add enough flavor in my opinion. Creamy, satisfying, and belly warming. Look forward to making variations of this again soon!