Main Dishes

Creamy polenta with spinach and olives

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My mom requested a lunch of creamed polenta, which is a favourite of hers, last week, so I threw this together. A quick, simple and tasty meal. Enjoy!

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6-7 cups water
Pinch salt and black pepper
2 large garlic cloves, crushed
2 tsp fresh thyme leaves
2 tsp cumin seeds
1 cup polenta
1 T coconut oil
Zest from 1 large lemon
2 T deactivated yeast
4 medium/large spinach leaves, finely sliced (should fill approx. 2 cups)
100g feta, crumbled
About 20 olives, pitted
Place the water into a medium sized pot; add the salt, pepper, garlic, thyme and cumin. Bring up to the boil and then add the polenta. Whisk, reduce heat and simmer for 5 – 10 minutes, or until the polenta is soft. Using a hand held blender, blend the polenta until it is pale and smooth. You can add some more water at this point, depending on how thick or runny you want the polenta. Mix in the coconut oil, lemon zest and deactivated yeast. Taste for seasoning, add more salt and black pepper if needed, and even a squeeze of fresh lemon juice if you deem necessary. Stir the spinach through the polenta, spoon into a serving dish, and top with crumbled feta and olives. Enjoy!
Nutritions

Calories
598

Sodium
95mg
3% DV

Fat
33g
51% DV

Protein
23g
46% DV

Carbs
120g
40% DV

Fiber
28g
115% DV