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Polenta with Creamy Spinach

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian New, Vegtime6 4 servings

INGREDIENTS

20 oz Bagged fresh spinach
1 ts Vegetable oil
1 md Finely chopped onion; (1 cup)
2 c Low-fat 1% milk or soy milk
2 tb Cornstarch
2 tb All-purpose flour
1 1/4 ts Salt or more to taste
2 oz Gorgonzola cheese; crumbled
Up to 3 ounces; (optional)
1 md Tomato
Cut into 1/2-inch dice; (3/4 cup)
Polenta
1 1/3 c Instant polenta; (5-minute)
4 c Water
1 1/2 ts Salt
Freshly ground black pepper

INSTRUCTIONS

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 1 1/2 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@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 30
Converted by MM_Buster v2.0l.

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