Hungry and busy, I wanted a no think quick dinner idea and found this delightful recipe on the back of a San Gennaro Polenta Tube. I’ve adapted it slightly by adding some much needed nutmeg and stacking it playfully.
1 (24 ounce) tube pre-cooked polenta
1 (10 ounce) package frozen chopped Spinach
4 tablespoons butter, plus 1 or 2 more for frying polenta
1/3 cup cream, any type
1/3 cup grated parmesan cheese plus more to garnish
Salt and pepper to taste
Fresh grated nutmeg to taste
Cook spinach on high in a large paper towel covered bowl in the microwave until warm. Strain spinach in a colander pressing with the back of a spoon to release the liquid.
Melt butter in skillet over medium heat until frothy. Add cream and spinach. Cook stirring frequently, 4-5 minutes. Stir in Parmesan and salt and pepper to taste.
Meanwhile pan-fry ½" thick slices of San Gennaro Polenta (2-3 slices per serving) in skillet with 1 tablespoon butter per batch.
Stack by alternating polenta rounds with a spoonful of spinach to desired height. Sprinkle with more parmesan.