Polenta w/ spinach

4 servings

Ingredients

Quantity Ingredient
4 cups Stock (chicken or veggie may be used)
1½ cup Polenta
½ cup Grated parmesan cheese
½ cup Water
1 medium Onion, chop fine
1 each Clove garlic, crushed
¼ cup Chopped fresh parsley
2 teaspoons Olive oil
1 each Clove garlic, crushed
1 bunch English spinach
1 large Can no salt tomatoes
1 each Tb no salt tomato paste
1 cup Button mushrooms, halved

Directions

SAUCE

Line an 8"x12" pan with baking paper. Bring stock to boil in a sauce pan, gradually add polenta, cooking and stirring for 10 mins or until polenta is soft and thick. Stir in cheese and parsley. Slpread mixture evenly into the prepared pan, cover, refrigerate for 2 hrs or till firm. Turn polenta out, cut into 16 triangles. Grill polenta until lightly browned on both sides. Heat oil in large pan, add garlic and spinach, cook, stirring till spinach is just wilted. Serve polenta and spinach with tomato sauce. Mushroom and tomato sauce: Combine water, onion, & garlic in sauce pan, cook, stirring until onion is soft and water has evaporated. Add undrained crushed tomatoes, paste, & mushrooms. Simmer, stirring, for 5 mins or until thickened. Polenta and sauce may be prepared a day ahead. Suitable for diabetics. Per serve fat: 5.3 grams; 310 cals. Idea from Australian Women's Weekly Low Fat Cooking, 1995 Slightly modified and adapted to US measures by Joell Abbott 5/95.

Submitted By JOELL ABBOTT On 05-08-95

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