Total Calories: 67
In a medium sauce pan, bring 3 cups of water to a boil. Add 1 teaspoon salt and whisk in the instant polenta. Cook over low heat, whisking continually for 5 minutes until the polenta is thick. Pour the hot polenta in a 9 inch square baking dish oiled with the olive oil, cover with plastic wrap and let cool for 30 minutes.
In a large skillet, heat the olive oil and sauté the garlic over medium heat for 1 minute. Increase the heat and add the spinach, stirring until it wilts.
Heat a ribbed grill pan lightly oiled with olive oil. Cut the polenta into 9 squares and grill over moderate heat until crisp and lightly charred. Place on a platter, top each piece with feta cheese and then with the warm spinach.
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