Cold Winter days are warmer with a dish of hot polenta..it’s my go to winter comfort food…getting ready for tomorrow’s lunch.. will be a timballo made of polenta, spinach, mozzarella, parmigiana, sun dried tomatoes..keeping in with my leftover theme..and combining ingredients that are leftover or may soon expire to make a delicious dish! Did I mention that it is gluten free .. ( the ingredients in my kitchen..check the labels of all your ingredients if you are sensitive to gluten)
Polenta Timballo
4 ounces fresh (or frozen spinach) washed, chopped
4 ounces fresh (or frozen) swiss chard, washed, chopped
8 ounces mozzarella
1/4 cup grated parmigiana reggiano cheese grated
5 sundried tomatoes chopped
8 black olives, pitted, chopped
2 cloves garlic
1 tablespoon chopped onion
8 ounces freshly made polenta (instant or regular)
Place olive oil in saute pan, place in garlic clove, onion, saute for 2 minutes, then place in spinach and swiss chard,saute till desired tenderness. Set aside. Cut mozzarella into small cubes. To already made polenta, add in spinach/swiss chard mixture (remove garlic cloves), mozzarella cubes, sundried tomatoes, olives, grated parmigiana reggiano cheese. Stir. When well blended, cover 8 inch cake pan with parchment paper, then add in polenta mixture to pan. If desired grate some parmigiana reggiano on top before placing in oven, Bake in oven that has been preheated to 425 degrees for 50 minutes. Remove from oven, let cool till firm and serve still slightly warm. Also great the day after!
For more delicious recipes get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
