Polenta With Creamy Spinach

Recipe Ingredients

2		Bags fresh spinach - (10 oz ea)
1 teaspoon	5ml	Vegetable oil
1 teaspoon	5ml	Onion - finely chopped (medium)
2 cups	474ml	1% milk or soy milk
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	All-purpose flour
1 1/4 teaspoons	6.3ml	Salt - or more to taste
1 teaspoon	5ml	Tomato - cut 1/2" dice (medium)
2 oz	56g	Gorgonzola cheese - (to 3) - crumbled (optional)
1 1/3 cups	315ml	Instant (5-minute) polenta

Recipe Instructions

Thoroughly clean spinach, removing any large stems. Place leaves in large pot (in batches if necessary). Place pot over high heat, cover and cook until spinach is just wilted, 5 minutes. Drain, rinse under cold water and drain again. Squeeze dry. Coarsely chop spinach.

In medium saucepan, heat oil over medium-low heat. Add onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Whisk together milk, cornstarch, flour and 1 1/4 teaspoon salt. Increase heat to medium and gradually whisk milk mixture into onion. Cook, stirring constantly, until mixture has thickened, 3 to 5 minutes. Remove from heat. Stir in tomato, spinach and Gorgonzola if desired. Cover to keep warm.

Polenta: Prepare polenta according to package directions, using 4 cups water and 1 1/2 teaspoon salt. Spoon polenta into serving bowls. Top with spinach mixture, sprinkle with pepper to taste and serve.

This recipe yields 4 servings.

Per Serving: 289 Cal; 12g Prot; 4g Total Fat (1 Sat. Fat); 54g Carb.; 5mg Chol; 978mg Sod.; 6g Fiber.

Source:
Vegetarian Times, April 2002

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