• 1 cup cornmeal

  • 5 handful spinach

  • 2 cloves garlic minced

  • 2 tbsp. olive oil divided

  • salt and pepper to taste

  • 1 tsp. better than bouillon vegetable spread Divided

  • 2 ½ cups water plus a little more for thickening purpose

  • 1 Roma tomato

  • ½ cup sharp cheddar cheese


  • In a small skillet, add the oil and cook the garlic for about 30 seconds or fragrant, then add tomatoes and the better than bouillon vegetable spread. Once soften, add the spinach in small batches. Cook until the spinach starts to wilt or until you reach your desired texture. Remove from heat and set aside. 

  • Meanwhile, in a small pan, bring the water to boil. Add the cornmeal and season with salt and pepper to taste, also add the better than bouillon vegetable spread. Stir. Reduce the heat to medium-low. Add the cheese. Stir. Serve warm with cooked spinach tomatoes. 


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