Creamy Polenta with Spinach
Ingredients
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 2 cloves garlic, smashed and peeled
- 3/4 cup quick-cook polenta
- Kosher salt
- 1 cup freshly grated Parmesan, plus more for serving
- 1/2 cup (4 ounces) mascarpone cheese
- 1/2 cup freshly grated pecorino cheese
- 3 tablespoons unsalted butter
- 5 ounces baby spinach, roughly chopped
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