Polenta With Pumpkin And Kale
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Digest, Fatfree, Lacto | 1 | Servings |
INGREDIENTS
| Water | ||
| 4 | c | Loosely packed chopped kale |
| or spinach | ||
| 1 | c | Chopped onion |
| 1 | T | Minced fresh jalapeno |
| 3/4 | t | Ground cumin |
| 3/4 | t | Ground cinnamon |
| 6 | Cloves garlic, minced | |
| 1 | c | Sliced mushrooms |
| 1 | 14 5 oz can, no salt added | |
| Tomatoes, undrained and | ||
| Chopped | ||
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1 | 16 oz can mashed cooked | |
| Pumpkin | ||
| Basic polenta, see below | ||
| Cooking spray | ||
| 1 | c | 4 oz shredded no-fat swiss |
| Cheese, totally optional | ||
| 1 1/4 | c | ps cornmeal 1/2 teaspoon salt 4 cups water |
INSTRUCTIONS
Heat a large Dutch oven, non-stick or sprayed with Pam. Add onions and push around to brown a little. Add a few Tbsp water and stir to unstick from bottom. Add Chopped Kale or spinach and stir about 5 minutes until all is wilted and onions are translucent. Add more water as needed to prevent burning. Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes. Stir in mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook 5 minutes, Add salt, pepper and mashed pumpkin and stir well. Cook uncovered 3 minutes, stirring well. Remove from heat. Prepare basic Polenta, spread half in 11x7x2 inch baking dish coated with non-stick spray. Spread pumpkin mixture evenly over polenta. Sprinkle with Swiss cheese (optional) Spread remaining polenta evenly over. Bake at 375 F for 30 minutes or until lightly browned.. Let stand 5 minutes before serving. Yeild 6 servings. Basic Polenta: Place cornmeal and salt in large saucepan. Gradually add water, stirring constantly with a wire wisk. Bring to a boil, reduce heat to medium, cook uncovered 15 minutes, stirring frequently. Yeild 4 cups. Microwave method: Place cornmeal and salt in a 3 quart microwave cassarole. Gradually add water, stirring until blended. Cover, microwave on HIGH 12 minutes, stirring every 3 minutes. Let stand covered 5 minutes. I made this two times, the first time I couldn't find kale in the particular grocery store that I went to so I used spinach. I used the microwave method for polenta since I tend to scorch things and it worked great. The first 2 times I stirred I wasn't sure it was going to thicken by the time it finished it was perfect and it sure is easy to just set the timer for 3 minutes and stir when it beeps. The non-fat cheese is totally optional, in fact I shredded it then forgot to put it in the first time . In is fine without cheese, but the cheese tasted good on the microwaved leftovers too. (The only edible non-fat cheese I've found is called Lifetime brand and they don't sell it in every store here). The effect is rather like lasagna but different. From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran) Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV : From Cooking Light magazine (Jan/Feb 1994): File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1181
Calories From Fat: 389
Total Fat: 44.6g
Cholesterol: 121.4mg
Sodium: 5352.9mg
Potassium: 4841.9mg
Carbohydrates: 151.4g
Fiber: 48.1g
Sugar: 45.5g
Protein: 71.8g