2 cups water
2 cups milk
1 tsp salt
1 cup polenta cornmeal
1 cup grated parmesan
8 oz fresh baby spinach
Fresh Tomato Topping
4 large tomatoes or 8-10 plum tomatoes
2 garlic cloves, minced or pressed
2 T olive oil
1/2 tsp salt
1 tsp dried oregano
2 T balsamic vinegar
To make the polenta: In a saucepan, bring the water, milk, and salt to a boil. Add the cornmeal in a slow, steady stream while whisking. Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.
Meanwhile, prepare the topping: Cut the tomatoes into wedges. In a saucepan on med-low heat, cook the garlic in the oil for a minute. Add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.
When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth. Fold in the spinach, a couple of handfuls at a time, until just wilted.
Serve the polenta hot, topped with the tomatoes and more cheese if you wish.