May 8, 2018Chatelaine
- 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.