Creamy Spinach Artichoke Polenta Bowls

Step 1

Bring the vegetable broth and water to a simmer, whisk in the polenta, and cook, whisking often, until thick and creamy.

Step 2

Stir the Parmesan into the polenta, season with salt and pepper, and keep it warm over low heat.

Step 3

Cook the garlic and red pepper flakes in the olive oil just until fragrant.

Step 4

Add the spinach and artichoke hearts and cook until the spinach wilts and the artichokes are warmed through.

Step 5

Stir in the cream cheese and lemon juice until the sauce lightly coats the vegetables, then spoon over the polenta.