Polenta with mussels, spinach and cherry tomatoes
Unbeatable polenta with mussels, caramelized cherry tomatoes and spinach.
Ingredients
| polenta 100 g |
| water 400 ml |
| mussels in oil 200 g |
| olive oil 40 ml |
| spinach 400 g |
| leek 50 g |
| garlic 2 cloves |
| cherry tomatoes 200 g |
| sugar 7 g |
| balsamic vinegar 10 ml |
| salt, pepper to taste |
Instructions
Step 1
Saute the chopped leeks and garlic in the olive oil. Add the spinach leaves and fry for a couple more minutes, stirring constantly. Season with salt and pepper, stir and set aside.
Step 2
In a separate pan, heat the olive oil, add the sugar and the cherry tomatoes cut in half. Fry, stirring constantly, until caramelized. Pour in the balsamic vinegar, salt, stir and remove the tomatoes from the stove.
Step 3
Add a tablespoon of olive oil to the boiling water, add salt and pour in the polenta. Cook at minimum temperature, stirring vigorously, for 3-4 minutes.
Step 4
Strain the mussels from the oil.
Step 5
Serve polenta with spinach, caramelized tomatoes and mussels. Enjoy.
