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Creamy polenta serves as an elegant canvas for hearty beef chili and garlicky sauteed spinach and mushrooms. Whereas you happen to invent the chili in advance, the the relaxation of the dish comes collectively hasty ample for a weeknight.
Martha Stewart Residing, January/February 2019
In a pot, insist milk and a pair of 1/2 cups water to a simmer; season evenly with salt. Whisking constantly, add polenta in a thin tear. Decrease warmth to low; cook, whisking every every so often, till polenta is tender and creamy, about 5 minutes. Bear from warmth; breeze in butter. Season with salt and pepper; quilt to protect warmth.
In a expansive skillet over medium-high, warmth oil and garlic till aromatic, 1 to 2 minutes. Bear and discard garlic; add mushrooms and cook, stirring, till browned, 10 to 12 minutes. Add spinach; season with salt and pepper, and cook till reliable wilted, 1 to 2 minutes. Add vinegar; cook 30 seconds. Season with salt and pepper.
Reheat chili. Attend with greens over polenta.
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