Wednesday, May 09, 2007

Spinach and Gorgonzola Cream of Wheat

I was having a polenta craving last night but lo and behold, I did not have any quick-cooking polenta in the pantry. Incredibly enough, my local food shop did not have any polenta in stock. I was shocked, but that didn't stop me from making something up...so I came up with this recipe using cream of wheat. Yes, you heard right, cream of wheat--you know that stuff we used to eat as kids? Of course, it's not really the same as polenta, but it has that creaminess and richness that polenta possesses. If you do have polenta in your pantry, you can use that instead, but let me tell you this is a very unique version! This makes a great side dish to chicken or even fish.

INGREDIENTS (serves 4)

Mushroom Saute

  • 1 tsp. olive oil
  • 1 garlic clove, minced
  • 1/4 cup onion, chopped
  • 1 cup sliced button mushrooms
  • 1/4 cup white wine or champagne
  • 1 Tbsp. fresh parsley, finely chopped
  • Salt & pepper
  • Pinch of red pepper flakes
Savory Cream of Wheat
  • 1 2/3 cup low sodium chicken broth
  • 1/3 cup Malt-o-Meal Cream of Wheat
  • 2 Tbsp. half and half
  • 1 Tbsp. Parmesan cheese
  • 2 oz. (about a palmful) of Gorgonzola cheese (you can also use Gruyère cheese or mozzarella, if you don't like Gorgonzola or blue cheese)
  • 4 oz. fresh spinach
DIRECTIONS

In a skillet, heat the olive oil over medium heat. Add the onion and sauté for one minute. Add the garlic and sauté until fragrant (about 30 seconds). Add the sliced mushrooms and sauté until they are lightly browned, about 5 minutes. Add the white wine or champagne and raise the heat to medium-high. Let all the alcohol evaporate. Season with salt and pepper and red pepper flakes. Add the chopped parsley, mix to combine. Remove from heat and set aside.

In a 4 quart sauce pan, add the chicken broth and bring to a boil. Slowly add the cream of wheat, whisking constantly with a whisk. Once all cream of wheat is incorporated, add the half and half and lower heat to medium. Keep whisking for 3 minutes until it becomes creamy. Add Parmesan, Gorgonzola (or whichever cheese you're using), mushroom mixture and spinach. Mix it all to combine, and serve immediately.

2 comments:

Lan said...

Tried a version of your recipe! I didnt have a few of the items so I improvized. I used extra sharp cheddar cheese topped with shreded parmeasean cheese. I also used frozen chopped spinach. I didn't have wine but it tasted just fine. I served it with mini kielbasa beef links. It was so good, thank you for the idea =D/

leftoversright said...

I found this web site only because I was planning to have polenta with roast pork loin for dinner. But like you I was out of polenta and grits.
But in the pantry I found 'cream of wheat'. I was encouraged by seeing all the folks that consider a savory cream of wheat. So I will make some version of something with CoW.
Thank you.