Polenta “Creamed” Spinach (a healthier take on a steakhouse classic)

Ingredients

• 4
  
  tablespoons butter
  
• 1/2
  
  cup chopped shallots
  
• 1
  
  pound spinach, washed & trimmed
  
• 1
  
  cup chicken broth
  
• 1/4
  
  cup yellow polenta
  
• 1
  
  tablespoon all purpose flour
  
• 1/4
  
  cup milk (2% or skim)
  
• 1/4
  
  cup parmesan, grated
  
• 1/2
  
  teaspoon salt
  
• 1/4
  
  teaspoon black pepper
  

Directions

1. Melt 1 tablespoon butter in a medium skillet over medium heat. Sauté shallots until they start to turn golden brown.
2. Add spinach in two batches—when the first has wilted completely, add the second, along with ¼ teaspoon salt. When all of the spinach has wilted, you’ll find that it has released some liquid. Turn heat to high and allow liquid to cook off, about 7-10 minutes. Press spinach along the way to make sure you release all excess liquid. Set spinach aside.
3. Put broth on medium-low flame to heat through. In the meantime, whisk together polenta and flour. Set aside
4. Heat remaining 3 tablespoons butter in a medium saucepan over medium heat. Add flour/polenta mix, whisking for about 1 minute. Add 1/3 of the hot broth and whisk until smooth. Repeat 2 more times, until all of the broth is mixed in smooth. Cook polenta for 1-2 minutes, whisking the entire time.
5. Add milk, a little at a time, continuing to whisk. Once the milk is incorporated, cook polenta another 1-2 minutes.
6. Take polenta off heat. Immediately add spinach (excluding any liquid that has accumulated), parmesan, pepper, and remaining ¼ teaspoon salt.