Polenta Florentine

In sauce pan, combine:
3 tbs. flour

1 tbs. garlic powder

1 tbs. onion powder

3 tbs. olive oil

2 cups soy milk, vegetable broth or water

Whisk together and bring to a boil. Add 1 package (thawed) frozen spinach. Add ½ cup Italian dressing or vegan dressing of your choice and a splash of soy sauce or salt and pepper to taste.

To make the polenta:
Slice polenta into ¼ inch slices and sauté in olive oil until light brown on both sides.

Place crisped polenta on a platter or shallow blow, and spoon spinach sauce over the top. Serve extra sauce in a side bowl. Other Options: Polenta Marinara, Grilled Polenta & Portobello over greens, or Polenta slices topped w/ red pepper strips and asparagus tips (serve as an appetizer).

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