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Giada's Creamy Polenta with Spinach
Creamy Polenta with Spinach
Aubrie Pick / Giada's Italy: My Recipes for La Dolce Vita
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(72 rated)
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The combination of creamy texture and cheesy flavor is never a bad thing. This comforting side comes together in just minutes using only one pot.

Technique tip: Be sure to whisk as you add the polenta to reduce clumping.

Swap option: Instead of chicken stock you can use vegetable to make it vegetarian.


    • 4 cups low-sodium chicken broth
    • 3 cups water
    • 2 tablespoons olive oil
    • 2 cloves garlic, smashed and peeled
    • 1½ cups quick cook polenta
    • 1 teaspoon kosher salt
    • 1½ cups freshly grated Parmesan cheese
    • 1 cup freshly grated pecorino cheese
    • 8 ounces mascarpone cheese
    • 3 tablespoons butter
    • 5 ounces baby spinach, roughly chopped


1. In a Dutch oven, bring the chicken broth, water, olive oil and garlic to a boil over medium high heat. Reduce the heat to medium low and whisk in the polenta. Season with the salt and cook for 5 minutes; stirring occasionally with a wooden spoon.

2. Stir in the Parmesan, pecorino, mascarpone and butter. Cook for 3 minutes stirring often.

3. Fold in the spinach and cook until wilted, about 3 minutes longer. Remove from the heat and serve immediately.

Reprinted from Giada's Italy: My Recipes for La Dolce Vita. Copyright © 2018 by GDL Foods Inc. Photographs by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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