polenta party… a belated part two

I have so many good intentions. Lots of big plans… to do a better job of staying in touch with family and friends… to focus more on keeping the house together… to stick to the exercise plan… to watch less tv… to blog regularly so you wonderful people keep coming by to see me. And yet… well, best laid plans and all that. Sometimes you just have to cut yourself a break, right? Who’s with me?

So… yeah, I had great intentions back in AUGUST (yes, almost nine months ago) to do a multi-part series on polenta. Life happened, time passed, and it seems I promptly forgot all about it until a week or so ago. I’m not sure where the photos of the third installment went to, but… for now… I think it’s a good time for part two! After all, who doesn’t need another appetizer recipe to add to their repetoire? Exactly.

Making polenta from scratch is wonderfully easy. You can use your favorite recipe, or feel free to use this one. To firm it up for use in this recipe, just pour it into a roll pan or baking dish, cover and chill. Or – for even easier execution, just buy a premade tube from your local grocery store (mine is sold in the dry pasta aisle) and you’re ready to slice and assemble. Either way, this is a great appetizer.

Polenta Stacks with Spinach and Gouda
(modified from Food Network)
1 recipe polenta, firmed up, recipe here – or pre-made tube
2 tablespoons extra-virgin olive oil, plus more for brushing
2 cloves garlic, minced
Pinch red pepper flakes
12 ounces baby spinach
Coarse salt
8 ounces gouda cheese, cut into thick slices
1 (15 1/2 ounce) jar marinara sauce

Position a rack about 6-inches from the broiler and preheat to high. Cut the polenta into 8 squares and transfer to a sheet pan. Pat dry with a paper towel and lightly brush with olive oil. Broil until tops are browned, about 8 minutes. Remove pan from oven.

Meanwhile, heat the olive oil in a large skillet over high heat. Add the garlic and pepper flakes, stir until fragrant, about 30 seconds. Put the spinach in the pan and season with salt, cook, stirring occasionally, until wilted, about 3 minutes. Reserve pan.

Divide the wilted spinach among each polenta square. Top each square with the cheese. Place under the broiler until cheese melts and just begins to brown, another 4 minutes.

Heat the sauce in the skillet used for the spinach. Ladle some sauce onto each of 4 plates. Place 2 polenta cakes in the middle of each plate and serve.