Polenta with creamy spinach

4 servings

Ingredients

Quantity Ingredient
20 ounces Bagged fresh spinach
1 teaspoon Vegetable oil
1 medium Finely chopped onion; (1 cup)
2 cups Low-fat 1% milk or soy milk
2 tablespoons Cornstarch
2 tablespoons All-purpose flour
1¼ teaspoon Salt or more to taste
2 ounces Gorgonzola cheese; crumbled
Up to 3 ounces; (optional)
1 medium Tomato
Cut into 1/2-inch dice; (3/4 cup)
Polenta
1⅓ cup Instant polenta; (5-minute)
4 cups Water
1½ teaspoon Salt
Freshly ground black pepper

Directions

4 SERVINGS LACTO

Though it tastes rich, this sophisticated "comfort food" is surprisingly low in fat. A combination of cornstarch and flour gives the sauce its creamy texture.

Fill sink with water. Add spinach, removing any large stems if desired; pat down to remove any grit. Transfer leaves to large pot in batches. Place pot over high heat, cover and cook until spinach is just wilted, about 5 minutes. Drain, rinse under cold water and drain again. Squeeze to remove excess moisture. Coarsely chop spinach and set aside.

In medium saucepan, heat oil over medium-low heat. Add onion, cover and cook, stirring occasionally, until softened, about 5 minutes. In small bowl, whisk together milk, cornstarch, flour and salt. Increase heat to medium and gradually whisk milk mixture into onion. Cook, stirring constantly, until mixture is steaming hot and thick, 3 to 5 minutes. Remove from heat. Stir in Gorgonzola if desired, tomato and spinach. Cover to keep warm.

Polenta: Prepare polenta according to package directions, using 4 cups water and 1½ teaspoons salt. Spoon polenta into shallow bowls. Top with spinach mixture. Sprinkle with pepper and serve.

PER SERVING: 311 CAL.; 13G PROT.; 4G TOTAL FAT (10 SAT. FAT); 58G CARB.; 5MG CHOL.; 1,045MG SOD.; 8G FIBER Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 30 Converted by MM_Buster v2.0l.

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