Caputo’s Polenta with Squash and Spinach

1/2 pkg. instant polenta
3 T butter
2 cups squash, yams or pumpkin, cooked and mashed
1/4 t ground nutmeg
1/4 t herbs de Provence
pinch cayenne pepper
1 t freshly ground black pepper
4 oz. Asiago cheese, grated
1 lb. spinach, cleaned and trimmed
3 T extra virgin olive oil
1 clove garlic, chopped
juice of 1 lemon
truffle oil (optional)

Prepare polenta according to package. When done, stir in the butter, squash, herbs de Provence, cayenne pepper and black pepper. Remove from heat, stir in Asiago chees and pour into a 9 inch baking pan coated wiht olive oil, let set up while preparing the spinach. In a large skillet heat the olive oil, garlic and lemon juice, add spinach and saute until limp. Divide spinach on individual serving plates, cut polenta into 4×4 inch squares and place on bed of spinach. Drizzle the top of polenta with olive oil or truffle oil and serve.

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