I know the classic is cornmeal and kale, but I’m not a big fan of kale and decided to swap it for spinach. It was delicious!
1 cup of cornmeal
1 liter of water
¼ bunch of spinach (leaves only)
2 large cloves of garlic
2 legume broth tablets
2 tablespoons of olive oil
salt and black pepper
Parmesan shavings
Bring the water to a boil and add the broth.
Saute the chopped garlic in olive oil and add the spinach leaves. Saute without letting the garlic turn brown.
Add the cornmeal to the water with the vegetable broth and add the sautéed spinach. Blend everything in a blender or use a mixer. Return to low heat for half an hour, stirring constantly to avoid sticking. Adjust the salt and add black pepper (I used white pepper). When serving, drizzle with olive oil and sprinkle with parmesan shavings.
Click to vote on this post!
