Giada De Laurentiis' creamy polenta with spinach

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Giada De Laurentiis' creamy polenta with spinach

If there is an Italian equivalent to mashed potatoes, something you can serve with—or under—just about anything, it’s got to be polenta. Maybe it’s the Italian in me, but i like its texture and the sweet corn flavour a lot more. Spinach makes it somewhat virtuous and also so pretty. This is rich, so serve it in small portions.


  • 3 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 2 garlic cloves , smashed and peeled
  • 1 1/2 cups quick-cooking polenta
  • 1 tsp kosher salt
  • 1 1/2 cups freshly grated Parmesan
  • 1 cup freshly grated pecorino
  • 8 oz mascarpone
  • 3 tbsp unsalted butter
  • 5 oz baby spinach , roughly chopped


  • In a Dutch oven, combine the chicken broth, olive oil, and garlic with 2 cups water, and bring 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. Stir in the Parmigiano-Reggiano, pecorino, mascarpone, and butter. Cook for 3 minutes, stirring often. Fold in the spinach and cook until wilted, about 3 minutes longer. Remove from the heat and serve immediately.

Excerpted from Giada’s Italy: My Recipes for La Dolce Vita by Giada de Laurentiis. Copyright © 2018 by GDL Foods Inc. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.