Polenta with Feta and Roman Tomato Sauce

Well, Winter Fare was overwhelmingly awesome, as expected. I have no idea how many people came, but it was mobbed. The array of food was outstanding as well. If you ever thought eating locally in winter meant deprivation, this would have been enough to change your mind forever.

Among the (MANY) things we brought home were spinach, feta, and a quart jar of ground tomatoes. I heard that someone was selling polenta meal as well, though I did not see it myself - and we had more than enough at home already anyway. If you are wondering what the Roman part of the sauce is, it's the classic combination of greens, raisins, and balsamic vinegar, which I am told dates back to the Roman Empire.

Polenta
3 cups water
1 tsp salt
1 cup polenta meal
4 oz. crumbled feta
black pepper to taste

Sauce
olive oil
1 large shallot, finely chopped (or substitute 1 small onion)
1 quart crushed or ground tomatoes
1/3 cup raisins
1 1/2 tsp salt
black pepper to taste
6 oz. spinach, stemmed and washed
1-2 Tbsp balsamic vinegar

Start with the polenta. Bring the water to a boil in a medium saucepan (nonstick makes for easy cleanup). Add the salt, then slowly whisk in the polenta meal to avoid making lumps. Lower the heat to a simmer and stir frequently with a spoon until it reaches a pleasing thickness (time will vary with the coarseness of the grind; for instant polenta it will be very quick). Stir in the feta and pepper and mix well. Cover and set aside.

While the polenta cooks, make the sauce. Heat a little olive oil in a large saucepan. Add the shallots and saute over low-medium heat for 8-10 minutes until they just start to caramelize. Add the tomatoes, raisins, salt and pepper and simmer for however much time you have. Then raise the heat and add the spinach, stirring until just wilted. Stir in the balsamic vinegar.

Serve the polenta in bowls, topped generously with the sauce. Sprinkle a little more crumbled feta over the top if desired.

Serves about 4.