Polenta with Arugula or Spinach and Parmesan Cheese

Directions:

Heat the olive oil in a medium sized saucepan over medium heat.  When the oil is hot add the garlic and the arugula or spinach and sauté for a minute or two.  If the oil is too hot and begins to spatter, turn the heat down to medium.

Add the broth and the salt; increase the heat to high and heat the liquid to a simmer.  Turn the heat down to low and add De la Estancia Organic Polenta in a thin stream stirring all the while with a long handled spoon.  As soon as the polenta has all been added, add the butter and the Parmesan cheese.  Keep stirring until the polenta pulls away from the side of the pan—about a minute.

Serve immediately.  You can add a bit of marinara sauce as a topping or a pat of butter or just serve the polenta as it comes out of the saucepan.

Cooking hint: The standard ratio of liquid to polenta is 3 units of liquid to one unit of polenta, for example three cups of liquid to one cup of polenta.  Any liquid or combination of liquids works.  Water, milk, soy milk, chicken broth, vegetable broth and beef broth are all quite acceptable.  You can also vary the proportion of liquid and polenta, adding 4 or 5 cups of liquid to one cup of polenta.  For each extra cup of liquid you add, the cooking time will increase by about one minute.  So if you use 5 cups of liquid to one of polenta you will have to stir for about 3 minutes in place of one.  Some people say that the polenta is even creamier that way.  While stirring the polenta it is normal for “burbles” or “bubbles” to appear in the surface.  If they are spattering, your heat is too high.