Polenta with Sautéed Spinach and Red Peppers
You can substitute Swiss chard for the spinach in this vibrant gold, red and green comfort dish.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 236 |
| pro | 8 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 28 g |
| fibre | 5 g |
| chol | 22 mg |
| sodium | 717 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 28% |
| vit A | 91% |
| vit C | 128% |
| folate | 64% |
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1/2 tsp (2 mL) salt
1 cup (250mL) cornmeal
2 tbsp (25 mL) butter
1 tbsp (15 mL) extra-virgin olive oil
Half onion, finely chopped
3 cloves garlic, thinly sliced
2 sweet red peppers, diced
1/2 tsp (2 mL) each salt and pepper
2 bags (10 oz/284 g each) fresh spinach, trimmed
1/2 cup (125 mL) shredded old white cheddar cheese
1 cup (250 mL) tomato-basil pasta sauce, warmed
Preparation:
In large saucepan, bring 4 cups (1 L) water and salt to boil over high heat; reduce heat to low. Whisk in cornmeal; simmer, stirring almost constantly with wooden spoon, until thick enough to mound on spoon, about 15 minutes. Stir in butter. Pour into greased 8-inch (2 L) square glass baking dish; smooth top with spatula. Place plastic wrap directly on surface; let cool. Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, in large skillet, heat oil over medium-high heat; stir-fry onion, garlic, red peppers, salt and pepper until peppers are softened, about 4 minutes. Add spinach; cover and cook, stirring occasionally, until spinach brightens and is limp, about 4 minutes.
Meanwhile, remove polenta from dish. Cut into quarters; cut each in half horizontally. Arrange on rimmed baking sheet. Top with spinach mixture, adding any juices from skillet; sprinkle with cheese. Broil until bubbly, about 1 minute. Serve with pasta sauce.
Source
Canadian Living: July 2004
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