Ingredients:
Olive oil to drizzle on baking pan
3 cups whole milk
3 cups water or vegetable stock
1 tsp salt, plus more to taste
1/4 tsp black pepper, plus more to taste
Grated nutmeg, optional
1 ½ cups stone-ground cornmeal (½ lb)
½ cup Parmesan or other sharp Italian cheese, grated
4 oz baby spinach, roughly chopped (2 cups)
2 oz arugula, roughly chopped (1 cup)
Equipment:
Stockpot with a lid
Baking pan (12″ x 9″)
Baking sheets
Chef’s knife
Cutting board
Bowls
Measuring spoons and cups
Whisk
Wooden mixing spoon
Box grater
Rubber spatula
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Drizzle a 12″ x 9″ baking pan with olive oil and set aside.
- Combine the milk, water, salt, pepper, and nutmeg, if using, in a 4-quart stockpot, and bring to a boil over medium-high heat.
- When at a boil, gradually sprinkle in the cornmeal while whisking continuously until it thickens.
- Once it has thickened, lower the heat and stir with a wooden spoon, being careful of the lava-like bubbles that may form. Continue cooking and stirring the polenta for an additional 5 to 10 minutes.
- Remove from the heat and stir in the Parmesan, spinach, and arugula. Mix until everything is evenly incorporated. Taste and adjust.
- Pour the hot polenta into the baking pan and spread it out evenly to create a smooth layer.
- Cool to room temperature, about 30 minutes.
- Cover with parchment paper or foil and refrigerate for at least 2 hours and up to 2 days, or until firm.
- To Make the Squares: preheat the oven to 375°F and drizzle olive oil on the 12″ x 17″ baking sheets.
- Slice the polenta into 24 equal-sized pieces and place on the baking sheets about 1 inch apart. Bake until the edges are light brown and crispy, about 16 minutes.