Spring has almost arrived! We had beautiful weather today and went for a long bike tour along the Rhine. We were so excited to finally go biking. Even though the triathlon is July, we have been very keen to start our training. I can hardly wait for spring in general and to spend more time outside!
Also I am ready for a change of food! I am so looking forward to spring veggies and flowers on the market. Winter is not my thing.
We made this polenta dish twice this week and it is really tasty and also looks pretty. We don’t make polenta so often and this week we have asked ourselves why, because it is so quickly ready and goes well with so many things. For this recipe, the polenta is refined with saffron.
Enjoy the rest of your weekend!
Recipe inspired by Slowly Veggie Magazine 1/2014
Serves two as a main course:
Put the eggs in boiling water for 5-6 minutes for soft-boiled eggs. Set aside. Bring vegetable broth to a boil and then reduce the heat to medium and slowly stir in the polenta. Keep stirring for about ten minutes for a creamy texture. Shortly before you finish, stir in a pinch of salt and the saffron threads. Remove from the heat and close the lid to keep the polenta warm. Heat rapeseed oil in a saucepan and sear onions and garlic until translucent. Reduce the heat a little and add the spinach. Stir-fry the spinach for about five minutes. Season to taste with pepper and salt. Done. Arrange a dollop of polenta on a plate, top with spinach and a soft boiled egg, cut into halves. Sprinkle some salt and pepper on top.