A new interpretation of the classic polenta
Polenta Muffins with Carrot Cream and Spinach
Serves 4 people
INGREDIENTS
125 gr. polenta flour (Corn)
500 gr. carrots cut into cubes
200 gr. fresh baby spinach leaves
500 gr. button mushrooms cut in half
1 large chopped onion
3 cloves of garlic
1 bunch fresh parsley (chopped)
1 cup of extra virgin olive oil
Sea salt
Pinch of crushed black pepper corn
Pinch of ground nutmeg
Pinch of chilli powder (optional)
PREPARATION
Heat up a cooking pan on a medium heat and add oil.
Crush the first 2 cloves of garlic and add them to the pan together with the chopped onion. Cook the garlic and onions until they release the aroma and slightly golden brown. Then add the carrots (roughly cut into cubes) and a pinch of salt and black pepper.
Sauté for 2-3 minutes. Lower the heat and cook for 10 minutes, adding a little bit of water if necessary (if they seem too dried). When the carrots are cooked, make them into a mushy cream using the hand blender. Keep the cream in the pan covered with a lid.
Put the spinach in a pan with some salted boiling water. Add one crushed clove of garlic and cook for a few minutes but do not overcook them, as they would lose their colour. When ready, add some olive oil, a pinch of ground nutmeg and drain the excess liquid if necessary. Keep them in the pan.
In a large pan heat the olive oil. When the olive oil is hot, add the mushrooms and toss for approximately 2 minutes and continue to cook for approximately 8 minutes until beautifully browned. Season with salt and pepper and add chopped garlic and sauté another 2 minutes. Toss in the parsley. Then prepare the polenta.
You can either use the traditional polenta or the quick cook variety. If you choose the traditional form, it can take up to 1 hour to cook. The quick cook variety will take from 2 to 10 minutes depending on the brand that you are using. Usually for 125g of flour, we need 500ml of water.
Put the water into a pot and bring it to the boil. Add the polenta slowly, stirring as you go. Continue to stir whilst it cooks making sure that it does not form into lumps.
When the polenta is ready add some chopped parsley, mix well and then scoop the polenta into a muffin tray. It should be enough for 8 muffins.
Warm up the carrots cream and gently put on the dish as the base, place the polenta muffin on top of the cream, then decorate the spinach on top of the muffin. Sprinkle with mushrooms, fresh parsley and a little chilli powder. Serve immediately..
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