For this dish, I started with my recipe for Polenta with Spinach, Raisins, and Pine Nuts and simply left out the raisins, since several of my friends dislike those sweet, chewy morsels.
This variation is just as good.
1 tube of prepared polenta (plain)
2 tablespoon extra virgin olive oil, divided
1 pound fresh baby spinach
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste
Cut the polenta into 8 slices.
Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.
Meanwhile, rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.
In a separate large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.
Wipe any spinach liquid from the skillet, and then heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.
Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.
Return the spinach to the skillet, along with salt and pepper to taste.
Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.
To serve, arrange polenta slices on serving plate(s). Top with the spinach mixture.
-- 4 servings (2 polenta slices per serving)