Polenta is often combined with traditional Slovenian cuisine, but otherwise this dish of corn flour originates from neighboring Italy. We know quite a few versions of it. It can be prepared as porridge, dipped in milk, or it can be served as a side dish to main meat dishes or stews, fried and grilled. You can add spices, lubricate it with a lot of olive oil e.g. But you can also cook Florentine. And we think you will like this version, which was otherwise inspired by Florentine eggs.
You have probably already noticed that it is possible to buy ready-made polenta in the store, which is filled with vacuum. When you really do not like to lie down in the kitchen, you can use it as a great shortcut for the following dish. However, since it is not one of the difficult challenges of cooking, you can face it yourself. In this case, it is important to do this for at least half an hour before turning on the oven to allow it to harden and cool well.
We recommend our favorite way: How to cook polenta without mixing it
Polenta fiorentine
- baking oil
- half a kg of cooled polenta
- freshly ground pepper
- 1 bag of fresh spinach
- 2 tablespoons raw butter
- half the chopped onion
- crushed garlic clove
- half a teaspoon of salt
- 2 tablespoons cornstarch
- 280 ml milk (or more if needed)
- half a cup of minced parmesan
- 2 tablespoons freshly squeezed lemon juice
Preparation
1. Preheat the oven to 200 degrees Celsius. Coat the baking pan (for lasagna) with butter. Cut the cooled polenta into slices and place in the pan as if you were laying potato rings for moussaka. A little salt and pepper.
2. Heat a skillet on the stove and whisk the spinach in it for 3 to 4 minutes, then transfer to a medium-sized pot (drain the water).
In the same pan melt the butter, add the onion, garlic and half a teaspoon of salt. Bake for about 5 minutes. Add cornstarch (or flour) and stir constantly for a good minute. Add the milk and wait for it to start boiling a little. Stir constantly to even out the mass and make it smooth without lumps. Then remove from the heat and mix half the parmesan, spinach and lemon juice.
4. Pour the bechamel with spinach on the polenta and sprinkle the rest of the parmesan on top. Put it all together in the oven for 25 minutes. Then turn on the grill function in the oven and bake for another 3 to five minutes to give the dish a crispy baked crust.
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Photo: Bartosz Luczak / Getty Images
