Polenta With Creamy Spinach
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | New, Vegtime6 | 4 | Servings |
INGREDIENTS
| 20 | oz | Bagged fresh spinach |
| 1 | t | Vegetable oil |
| 1 | Finely chopped onion, 1 | |
| cup | ||
| 2 | c | Low-fat 1% milk or soy milk |
| 2 | T | Cornstarch |
| 2 | T | All-purpose flour |
| 1 1/4 | t | Salt or more to taste |
| 2 | oz | Gorgonzola cheese, crumbled |
| Up to 3 ounces, optional | ||
| 1 | Tomato | |
| Cut into 1/2-inch dice, 3/4 | ||
| Polenta | ||
| 1 1/3 | c | Instant polenta, 5-minute |
| 4 | c | Water |
| 1 1/2 | t | Salt |
| Freshly ground black pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 56
Total Fat: 6.5g
Cholesterol: 12.7mg
Sodium: 1889.5mg
Potassium: 179.7mg
Carbohydrates: 19.7g
Fiber: 1.9g
Sugar: 6.1g
Protein: 6g