White Polenta With Provola And Spinach

Preparation:

Preparation: Put 50 cl of water in a saucepan and bring it to the boil. Add a pinch of salt then the cornmeal by sprinkling it and stirring vigorously to avoid the formation of lumps. As soon as the dough comes to a boil, lower the heat and cook for about 45 minutes, turning it often. In the meantime, peel and finely chop a shallot and sauté it in 4 spoonfuls of olive oil. Add the spinach and leave it to flavor for a few minutes, then add salt and pepper. Grease a baking dish and pour the cooked polenta into it. Sprinkle it with all the remaining butter, cover it with the prepared spinach and complete with the provola cheese, cut into thin slices. Put the pan in the oven, already heated to 250 degrees, and cook for about 15 minutes. Remove from the oven, then let the preparation cool down for about ten minutes and then serve it in the cooking pan; accompanied with speck, it is an excellent single dish.