Spinach and Onion Polenta

Lustre Craft Cookware
Easy to make and enjoy, our Spinach and Onion Polenta is ready in just minutes. This buttery polenta goes well with our Achiote-Rubbed Pork Chops.
Cook Time 30 minutes
Course Side Dish


  • 4 Quart Stock Pot


  • 6 cups boiling water
  • ½ teaspoon coarse salt
  • cups coarse ground corn meal
  • ¼ cup onion chopped in small dice
  • Leaves from 1-sprig of fresh thyme
  • ½ cup fresh spinach chopped
  • 2 tablespoons unsalted butter
  • Salt and freshly cracked black pepper


  • Heat six cups of water to boiling over medium heat in an uncovered 4 Quart Stock Pot and add ½ teaspoon coarse salt.
  • Whisk in 1-1/4 cups coarse ground corn meal. Add the cornmeal slowly and whisk continuously to avoid lumps. Cook over medium-low heat for 20 minutes.
  • Continue whisking. (Constant whisking helps the cornmeal to cook without lumps and avoids burning. Don’t let it start spitting. This mixture is hot and sticky.)
  • Add ¼ cup of diced onion and the thyme leaves. Stir everything with a wooden spoon. Continue cooking the mixture for an additional 5-10 minutes.
  • Stir in ½ cup of chopped spinach and 2 Tablespoons of butter. Season the dish with salt and pepper to taste. Remove from the heat and serve.


Variation: Add ¼ cup grated Pecorino Romano cheese and top with Italian sausage for a wintertime lunch.
Keyword onion, polenta, spinach