Do you ever go through phases with certain dishes, practically living off them for months until one day you just stop? When my husband and I first moved in together, polenta featured big in our weekly meal routine. It was easy, it was cheap, and it was darn good, especially with a handful of shredded cheese stirred into the pot.
But time flies and tastes change. I recently realized it had been years since I last made polenta for a simple weeknight meal. This one-bowl meal is a reminder of how good warm polenta and a handful of fresh ingredients can truly be.
My unintended polenta hiatus might have stretched even longer if it werent for a recipe from Sarah Copelands book Feast, an easy supper of polenta topped with sauted winter greens, a poached egg and blue cheese. Finding this recipe produced such an instant craving that I made it that very night, hitting three grocery stores in pursuit of radicchio. (Worth it.)
This recipe is an easy mix of things that I almost always have in my refrigerator chicken sausage, a bag of baby spinach and a handful of cherry tomatoes.
Sliced into thick coins and seared golden, the chicken sausage makes a chewy counterpart to both the creamy polenta and the silky strands of garlic-scented spinach. The cherry tomatoes add a pop of flavor and color, while a poached egg over each bowl brings it all together. I used a spicy andouille-style sausage for my recipe, but you could use whichever kind you happen to have.
The beautiful part of this meal is that it comes together in literally 30 minutes. Get the polenta on the stove first, then work on the spinach and sausage topping. Put the eggs in the water to poach just before youre ready to eat and assemble the bowls as theyre cooking. The whole meal is on the table amazingly fast.
Garlicky Spinach and
Chicken Sausage Polenta Bowl
4 cups water, or a mix of water and milk
1 cup polenta or cornmeal
1 teaspoon salt
4 ounces (1 cup) goat cheese, shredded cheddar, or other cheese, plus more to serve
1/2 tablespoon olive oil
2 links chicken sausage, any kind, sliced into coins
3 cloves garlic, minced
1/8 teaspoon red pepper flakes, plus more to serve
1 cup cherry tomatoes, sliced in half
6 ounces baby spinach
1/2 teaspoon salt
4 eggs (or 1 per person)
BRING the water to a rolling boil in a 2- to 3-quart saucepan with a lid. Pour in the polenta while whisking continuously. Stir in the salt and continue whisking until the polenta has thickened slightly.
REDUCE heat to low and cover. Cook the polenta for 20 to 30 minutes, whisking vigorously every 10 minutes. The polenta is done when it is creamy, tastes tender, and has thickened into a porridge.
REMOVE the polenta from heat and stir in the cheese until it melts. Cover and set aside until ready to serve.
ABOUT 10 minutes before the polenta is finished, heat the olive oil in a skillet and add the chicken sausage. Cook, stirring occasionally, until the sausage is browned and golden on all sides, 3 to 4 minutes. Add the garlic and pepper flakes and stir until fragrant, about 30 seconds. Stir in the cherry tomatoes and cook until the tomatoes are soft, 1 to 2 minutes.
SPRINKLE handfuls of the spinach over the pan, adding more as each handful begins to wilt. Cook until the spinach is wilted and silky, but still bright green. Sprinkle with salt and remove from heat.
FILL a saucepan with about 2 inches of water and set over medium-high heat. Crack each of the eggs into a measuring cup and set near the stove. When the water comes to a rapid simmer, reduce the heat to low and slip the eggs into the water one at a time. Cook for 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks.
WHILE eggs are cooking, spoon polenta into the bottom of each individual serving bowl. Lay a scoop of the topping over the polenta. When the eggs are ready, remove from water with a slotted spoon and place one on each bowl. Sprinkle with extra pepper flakes or cheese and serve immediately.
LEFTOVER polenta will set as it cools, but can be stored and reheated for up to a week; stir a splash of milk or water into the polenta after microwaving to make it creamy again. Store leftover topping separately for up to a week. Poach eggs just before serving.
Yield: 4 servings.
Emma Christensen is recipe editor at TheKitchn.com, a website for home cooking.