Creamy Polenta

This was a demo on the TODAY Show by Giada from her new cookbook- it is one of those recipes you wake up thinking about just how good this polenta was! AND the fact that it has spinach in it makes you feel even better! The combination of creamy texture and cheesy flavor is never a bad thing. This comforting side comes together in just minutes using only one pot.

Technique tip: Be sure to whisk as you add the polenta to reduce clumping.

• • 4 cups low-sodium chicken broth
  • 3 cups water
  • 2 tablespoons olive oil
  • 2 cloves garlic, smashed and peeled
  • 1½ cups quick cook polenta
  • 1 teaspoon kosher salt
  • 1½ cups freshly grated Parmesan cheese
  • 1 cup freshly grated pecorino cheese
  • 8 ounces mascarpone cheese
  • 3 tablespoons butter
  • 5 ounces baby spinach, roughly chopped

1. In a Dutch oven, bring the chicken broth, water, olive oil and garlic to a boil over medium high heat. Reduce the heat to medium low and whisk in the polenta. Season with the salt and cook for 5 minutes; stirring occasionally with a wooden spoon.

2. Stir in the Parmesan, pecorino, mascarpone and butter. Cook for 3 minutes stirring often.

3. Fold in the spinach and cook until wilted, about 3 minutes longer. Remove from the heat and serve immediately.

Reprinted from Giada's Italy: My Recipes for La Dolce Vita.