Semolina Polenta with Red Pepper and Spinach

Semolina Polenta with Red Pepper and Spinach Inspired TOP CHEFS RECIPES

Ingredients:

• 1 cup semolina (fine variety)
• 4 cups milk (or a mix of milk and water)
• 1 tablespoon olive oil
• 1 red bell pepper, finely chopped
• 2 cups fresh spinach leaves, chopped
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Optional: Grated Parmesan cheese or nutritional yeast for garnish

Instructions:

1. Sauté the Vegetables:
   • In a skillet, heat olive oil over medium heat.
   • Add minced garlic and sauté until fragrant.
   • Introduce the chopped red bell pepper and cook until it softens.
   • Add the chopped spinach and cook until wilted.
   • Season with salt and pepper. Set aside.Plant-Based on a Budget
2. Prepare the Semolina Polenta:
   • In a saucepan, bring the milk (or milk-water mixture) to a gentle boil.
   • Gradually whisk in the semolina, ensuring no lumps form.
   • Reduce the heat to low and continue to stir until the mixture thickens to a creamy consistency.
   • Season with salt and pepper to taste.
3. Combine and Serve:
   • Fold the sautéed red pepper and spinach mixture into the semolina polenta.
   • Serve hot, garnished with grated Parmesan cheese or nutritional yeast if desired.