Spinach Polenta Topped with Tomatoes

I'm totally digging trying new recipes. I used to have about four main dishes that I just cycled through, its a whole new world.

Last night I tried this Spinach Polenta from Moosewood's Simple Suppers. Delicious.

Spinach Polenta
2 cups water
2 cups milk
1 teaspoon salt
1 cup polenta cornmeal
1 cup grated Parmesan cheese
8 ounces fresh baby spinach

Fresh Tomato Topping
4 large tomatoes or 8 to 10 plum tomatoes
2 garlic cloves, minced or pressed
2 Tablespoons oliver oil
1/2 teaspoon salt
1 teaspoon dried oregano
2 Tablespoons balsamic vinegar

In a saucepan, bring the water, milk, and salt to a boil. Add the cornmeal in a slow, steady stream while whisking. Simmer for about 5 minutes, stirring occasionally, until polenta is thick. (mine took about 20 minutes.)

Meanwhile, prepare the topping: Cut the tomatoes into wedges. In a saucepan on medium-low heat, cook the garlic in the oil for a minute. Add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.

When the poletna is thick, reduce the heat to low and stir in the cheese (I only used about 1/2 a cup of Parmesan cheese) until melted and smooth. Fold in the spinach, a couple of handfuls at a time, until just wilted.

Serve the polenta hot, topped with the tomatoes and more cheese if you wish.

I thought this was a great meal. I would serve it in a bowl next time as the tomatoes were a bit runny. Otherwise - perfect!