Polenta with Sautéed Spinach and Red Peppers
This recipe makes 4 servings
|Per serving: about||-|
|total fat||11 g|
|sat. fat||5 g|
- Portion size: 4
You can substitute Swiss chard for the spinach in this vibrant gold, red and green comfort dish.
- 1/2 tsp 1/2tspsalt
- 1 cup 1cupcornmeal
- 2 tbsp 2tbspbutter
- 1 tbsp 1tbspextra-virgin olive oil
- 1/2 1/2onion, finely chopped
- 3 3cloves garlic, thinly sliced
- 2 2sweet red peppersweet red peppers, diced
- 1/2 tsp 1/2tspeach salt and pepper
- 2 (10 oz/284 g each) 2(10 oz/284 g each)bags fresh spinach, trimmed
- 1/2 cup 1/2cupshredded old white Cheddar cheese
- 1 cup 1cuptomato-basil pasta sauce, warmed
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 Magazine: July 2004