Ingredients:
6 cups milk
6 cups water
2 tsp salt, plus more to taste
½ tsp black pepper, plus more to adjust
⅛ teaspoon grated nutmeg, optional
1 lb stone-ground cornmeal, about 3 cups
4 oz Parmesan or other sharp Italian cheese, to yield about 1⅓ cups grated or shredded
8 oz baby spinach, to yield about 5 cups washed and roughly chopped
4 oz arugula to yield about 2 cups washed and roughly chopped
2 Tbsp olive oil
Equipment:
Stockpot with a lid
Baking tray
Chef’s knife
Cutting board
Bowls
Measuring spoons and cups
Whisk
Wooden mixing spoon
Box grater
Rubber spatula
Directions:
- Drizzle a 12″ x 17″ baking sheet with olive oil and set aside.
- Combine the milk, water, salt, pepper, and nutmeg in an 8-quart stockpot, then bring it 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 switch to a wooden spoon.
- Stir the polenta for an additional 5-10 minutes, being cautious of the lava-like bubbles.
- Remove from the heat and stir in the Parmesan, spinach, and arugula until evenly incorporated. Carefully taste and adjust.
- Pour the hot polenta onto the pan and spread it into an even layer. Cool to room temperature, about 30 minutes, wrap and refrigerate until firm, at least 2 hours and up to 2 days.
- Preheat the oven to 375°F.
- Slice the polenta into 24 equal-sized pieces and place on two oiled baking sheets about 1 inch apart. Bake until the edges are light brown and crispy, about 16 minutes.