Spinach Polenta Topped with Tomatoes

• 2 cups water
• 2 cups milk
• 1 teaspoon salt
• 1 cup polenta cornmeal (see page 177)
• 1 cup grated Parmesan cheese
• 8 ounces fresh baby spinach
• 4 large tomatoes or 8 to 10 plum tomatoes
• 2 garlic cloves, minced or pressed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 2 tablespoons balsamic vinegar

1. To make the polenta: In a saucepan, bring the water, milk, and salt to a boil.
2. Add the cornmeal in a slow, steady stream while whisking.
3. Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.
4. Meanwhile, prepare the topping: Cut the tomatoes into wedges.
5. In a saucepan on medium-low heat, cook the garlic in the oil for a minute.
6. Add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.
7. When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth.
8. Fold in the spinach, a couple of handfuls at a time, until just wilted.
9. Serve the polenta hot, topped with the tomatoes and more cheese if you wish.

water, milk, salt, polenta cornmeal, parmesan cheese, baby spinach, tomatoes, garlic, olive oil, salt, oregano, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/spinach-polenta-topped-with-tomatoes-377108 (may not work)