Brisbane Local Food

Growing local

Polenta for a chilly night.
Polenta and spinach (Okinawan Spinach) with a mushroom sauce, 2 poached eggs and a sprinkling of chopped parsley and Parmesan.
Not bad. Warms the dear olde cockles it does.
Polenta: 'easy to make, hungry to absorb other flavours, and hugely versatile.'
Tip: looks like you canna put too much spinach in Polenta. The Okinawan 'spinach' -- my fav -- fuses so well with the corn grits and you get an effect halfway to gumbo.
3 cups of 'spinach' here and it coulda taken more.
Okinawan Spinach is a low growing perennial plant that is native to Indonesia and Japan. The Okinawans eat heaps of it and they live long time.
Everyone should grow it. Forget about all the other spinaches and that horrendous culinary invention, kale.
It's the purple sweet potatoes, karate katas and spinach that peps up their lifestyle combo.
Botanically it is called Gynura crepioides. It's cousin may have a higher reputation -- thus its name, 'Longevity Spinach'(Gynura procumbens) -- but the Okinawans aren't fools.I can't get my chooks to eat it despite its profuse growing habit.
But Okinawan 'Spinach' (no relation to English Spinach) wonderful.

This is the recipe that inspired me. Note that most adherent keep the spinach separate from the polenta. Not here:

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