Polenta Creamed Spinach (A Healthier Take On A Steakhouse Classic)

• 4 tablespoons butter
• 1/2 cup chopped shallots
• 1 pound spinach, washed & trimmed
• 1 cup chicken broth
• 1/4 cup yellow polenta
• 1 tablespoon all purpose flour
• 1/4 cup milk (2% or skim)
• 1/4 cup parmesan, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Melt 1 tablespoon butter in a medium skillet over medium heat. Saute shallots until they start to turn golden brown.
2. Add spinach in two batches-when the first has wilted completely, add the second, along with 1/4 teaspoon salt. When all of the spinach has wilted, you'll find that it has released some liquid. Turn heat to high and allow liquid to cook off, about 7-10 minutes. Press spinach along the way to make sure you release all excess liquid. Set spinach aside.
3. Put broth on medium-low flame to heat through. In the meantime, whisk together polenta and flour. Set aside
4. Heat remaining 3 tablespoons butter in a medium saucepan over medium heat. Add flour/polenta mix, whisking for about 1 minute. Add 1/3 of the hot broth and whisk until smooth. Repeat 2 more times, until all of the broth is mixed in smooth. Cook polenta for 1-2 minutes, whisking the entire time.
5. Add milk, a little at a time, continuing to whisk. Once the milk is incorporated, cook polenta another 1-2 minutes.
6. Take polenta off heat. Immediately add spinach (excluding any liquid that has accumulated), parmesan, pepper, and remaining 1/4 teaspoon salt.

butter, shallots, chicken broth, yellow polenta, flour, milk, parmesan, salt, black pepper

Taken from food52.com/recipes/561-polenta-creamed-spinach-a-healthier-take-on-a-steakhouse-classic (may not work)