Spinach, Polenta, and Bacon

 

Spinach, polenta, bacon
Spinach, polenta, bacon

Sometimes I struggle with what is blog-worthy food and what isn’t. As anyone with food sensitivities knows, we cook a lot. Most of my dinners aren’t really recipes, as most weeknights, I make recipes up based on “what’s in the house” and “what can I make before I starve?”

This is really one of those dinners, but I was able to plate it up nicely. It took less than 20 minutes to make, used only one pan, a cutting board, and a few utensils, and is made up of food that I generally have in the house.

I always forget about polenta — a naturally gluten-free food (obviously not safe for the corn sensitive!), that some of us can buy prepared in shelf-stable tubes. Polenta is an excellent way to fill a biscuit-type craving. It isn’t a biscuit, no. But it’s great texture for a bread craving. I cooked a pan of bacon, first, crisped and warmed the polenta in a bit of the fat, and then quickly wilted some garlic and spinach over the top.  This is the type of quick and satisfying meal I want after a busy work day. I hope you enjoy it, too.

(If you cannot eat regular polenta, made of corn, consider making a savory version of millet polenta. Our sweet breakfast version of millet polenta can be modified by leaving out the sugar and fruit.)

Spinach and bacon is a winning combo.
Spinach and bacon is a winning combo.
Spinach, Polenta, and Bacon
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Spinach, Polenta, and Bacon
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Ingredients
  • 6 strips bacon
  • 1 tube polenta, sliced into 1/4-inch to 1/2-inch slices
  • 10 cups spinach roughly chopped
  • 1-2 teaspoons garlic minced
Servings: people
Instructions
  1. Heat a cast iron skillet over medium heat. When hot, add the bacon.
  2. While the bacon is cooking, wash and drain the spinach. Open the polenta and slice it. Chop the spinach and garlic.
  3. When the bacon is done, remove it to drain on a paper towel-covered plate. Drain most of the rendered fat, leaving a thin skim of bacon grease to cook the rest of dinner.
  4. Lay polenta slices in a single layer in the hot skillet. Cook 2-3 minutes per side, then remove to the serving dish.
  5. Add the garlic to the hot pan, stirring, and when it becomes fragrant (1-2 minutes) add the spinach and stir until wilted.
  6. Top each polenta slice with a slice of bacon (I broke mine in half, but also consider crumbling the slices if you've made them crispy). Top with a good solid mound of spinach, and enjoy your dinner.
Recipe Notes

I'm pretty sure this would work with most greens, but I have spinach on hand more often than any other green, plus it cooks quickly.

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    2 comments

      1. Thanks! I do think it would go well with a homemade polenta using a different grain (I’ve only tried with millet), but that does knock out the convenience factor.

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