Name: Polenta with Creamy Spinach
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

Over the centuries, three widely recognized principles were used to validate the writings that constituted divine, inspired revelation. First, the writing had to have been authored by a recognized prophet or apostle or by someone associated with one, as in the case of the books of Mark, Luke, Hebrews, James, and Jude. Second, the writing could not disagree with or contradict any previous Scripture. Third, the church had to display a general consensus that a writing was an inspired book.

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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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