POLENTA
SPINACH DIP
Preheat oven to 350°.
Add the chicken broth to a pot and bring it to a boil over medium-high heat. Once the broth is boiling, whisk in the polenta. Turn the heat down to medium-low and let the polenta simmer, stirring often, for about five minutes or until it has thickened.
Turn the heat off and add the butter and Parmesan. Stir the butter and Parmesan into the polenta until fully melted. Taste the polenta and adjust the salt or butter as desired.
Pour polenta on to lined & rimmed baking sheet to cool. Should be about ⅓" thick.
In a large bowl, combine all spinach dip ingredients. cream cheese, sour cream, mayonnaise, Parmesan, white cheddar, Gruyère, artichoke hearts, spinach, garlic, lemon zest, & red pepper flakes. Season with salt and pepper.
Transfer spinach dip to a shallow baking dish and smooth top with a spatula. Top with more shredded white cheddar.
Bake until bubbly and slightly golden, 25 minutes.
Let polenta sit for several hours or overnight. Once solid cut into 2" squares or disks.
To serve – Re-heat spinach dip. Set a mid size nonstick pan to medium high heat & add in olive oil.
Fry polenta cakes on both side till golden & thoroughly heated. Top with warmed spinach dip and diced tomatoes & serve immediately. See below for easy presentation.
NOTE : 2-3 pre-cooked shelf stable tubes of polenta can be used if needed.
THANKSGIVING NOTE : Polenta & spinach dip can be made in advance. If oven space available day of, can pre assemble bites & bake in the oven for about 15 minutes depending on the temperature.