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Spinach Polenta

4 tablespoons extra virgin olive oil, plus additional for drizzling
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 10-ounce packages frozen chopped spinach, cooked according to package directions and squeezed dry
1/4 cup finely chopped fresh basil (optional)
Salt and pepper, to taste
3 cups low-sodium vegetable broth
2 cups coarse-ground yellow cornmeal
Fresh dill and scallion, for garnish (optional)


1. Preheat the oven to 375˚F. Lightly oil a 10-inch ceramic pie plate; set aside.

2. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened but not browned, about 3 minutes.

Add half of the garlic and cook, stirring, 1 minute.

Add the spinach, chopped basil (if using), salt, and pepper; stir until thoroughly combined.

Remove from heat and set aside.
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