Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
Directions: In a medium
skillet, heat up the olive oil on medium heat. Add the garlic, spinach,
carrots, thyme and nutmeg, and sauté about 3-5 minutes and set aside.
a medium size deep saucepan, bring water
and vegetable broth to a slow simmer. Stir in polenta. Cook over low heat for
15 minutes, stirring frequently and scraping the bottom to avoid burning.
Polenta is done when it is smooth and thick. Stir in the half and half, abd the
sautéed vegetables. Taste and add salt and pepper before removing from heat. Top with Gorganzola
cheese and serve warm.