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PdfPreheat your oven to 350°F (175°C).
Bring 2 cups of water to a boil, then add salt and ½ cube of margarine or butter.
Stir in the cornmeal and transfer the mixture to the oven.
Bake for 40 minutes, stirring twice during the cooking process.
Drain the stew meat, coat it in flour, and brown it in a pan with drippings.
Add minced garlic and chopped onion to the browned meat, cooking until softened.
Pour in the strained tomatoes, tomato sauce, and tomato paste.
Season with salt, pepper, allspice, cloves, cinnamon, and nutmeg. Adjust the seasonings to your taste.
Transfer the stew to the oven, and add ½ cup of wine about 30 minutes before serving.
In a pan, melt butter (or margarine) with a little oil, and sauté the grated garlic and chopped onion until browned.
Add the drained spinach and simmer until most of the moisture evaporates.
Stir in the half-and-half or evaporated milk, cooking slowly to avoid curdling.
In a separate bowl, mix the vinegar with 3 beaten eggs.
Turn off the heat, add the egg mixture to the spinach, and stir well. Serve immediately to prevent curdling.