Fine polenta requires complete cooking; spinach must be tender and free of fibrous stems.
Wash spinach carefully and discard tough stems; chop finely.
Whisk polenta gradually into simmering measured water and cook according to package directions, stirring until fully soft.
Add spinach and continue cooking until wilted and completely tender; top up water if needed.
Stir in optional olive oil and mash or blend into a cohesive soft porridge.
Check for hard grains and cool before serving.
Serve thick, smooth or gently textured polenta with no fibrous spinach pieces.
Serve as a thicker mash or soft spoonable texture; you can leave very small soft lumps for texture progression.
Plain cornmeal and spinach contain no intentionally added common major allergen; check packaging.
Cool clean untouched portions promptly and refrigerate covered for up to 24 hours, or freeze promptly when appropriate. Reheat cooked portions until steaming hot throughout, stir and cool before serving; discard bowl leftovers.
Cool clean untouched portions promptly and refrigerate covered for up to 24 hours, or freeze promptly when appropriate. Reheat cooked portions until steaming hot throughout, stir and cool before serving; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
