Polenta w/ spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Stock (chicken or veggie may be used) |
| 1½ | cup | Polenta |
| ½ | cup | Grated parmesan cheese |
| ½ | cup | Water |
| 1 | medium | Onion, chop fine |
| 1 | each | Clove garlic, crushed |
| ¼ | cup | Chopped fresh parsley |
| 2 | teaspoons | Olive oil |
| 1 | each | Clove garlic, crushed |
| 1 | bunch | English spinach |
| 1 | large | Can no salt tomatoes |
| 1 | each | Tb no salt tomato paste |
| 1 | cup | Button mushrooms, halved |
Directions
SAUCE
Line an 8"x12" pan with baking paper. Bring stock to boil in a sauce pan, gradually add polenta, cooking and stirring for 10 mins or until polenta is soft and thick. Stir in cheese and parsley. Slpread mixture evenly into the prepared pan, cover, refrigerate for 2 hrs or till firm. Turn polenta out, cut into 16 triangles. Grill polenta until lightly browned on both sides. Heat oil in large pan, add garlic and spinach, cook, stirring till spinach is just wilted. Serve polenta and spinach with tomato sauce. Mushroom and tomato sauce: Combine water, onion, & garlic in sauce pan, cook, stirring until onion is soft and water has evaporated. Add undrained crushed tomatoes, paste, & mushrooms. Simmer, stirring, for 5 mins or until thickened. Polenta and sauce may be prepared a day ahead. Suitable for diabetics. Per serve fat: 5.3 grams; 310 cals. Idea from Australian Women's Weekly Low Fat Cooking, 1995 Slightly modified and adapted to US measures by Joell Abbott 5/95.
Submitted By JOELL ABBOTT On 05-08-95