Polenta "Creamed" Spinach

Serves 2 to 3

4 tablespoons butter (2 tablespoons worked fine)
1/2 cup chopped shallots
1 pound spinach, washed & trimmed
1 cup stock
1/4 cup yellow polenta
1 tablespoon all purpose flour
1/4 cup milk (2% or skim)
1/4 cup parmesan, grated
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Melt 1 tablespoon butter in a medium skillet over medium heat. Sauté shallots until they start to turn golden brown.
2. Add spinach in two batches—when the first has wilted completely, add the second, along with ¼ teaspoon salt. When all of the spinach has wilted, you'll find that it has released some liquid. Turn heat to high and allow liquid to cook off, about 7-10 minutes. Press spinach along the way to make sure you release all excess liquid. Set spinach aside.
3. Put broth on medium-low flame to heat through. In the meantime, whisk together polenta and flour. Set aside
4. Heat remaining 3 tablespoons butter in a medium saucepan over medium heat. Add flour/polenta mix, whisking for about 1 minute. Add 1/3 of the hot broth and whisk until smooth. Repeat 2 more times, until all of the broth is mixed in smooth. Cook polenta for 1-2 minutes, whisking the entire time.
5. Add milk, a little at a time, continuing to whisk. Once the milk is incorporated, cook polenta another 1-2 minutes.
6. Take polenta off heat. Immediately add spinach (excluding any liquid that has accumulated), parmesan, pepper, and remaining ¼ teaspoon salt.

Source: http://www.food52.com/recipes/561_polenta_creamed_spinach_a_healthier_take_on_a_steakhouse_classic