Tested till perfect Polenta with Sautéed Spinach and Red Peppers

Polenta with Sautéed Spinach and Red Peppers

You can substitute Swiss chard for the spinach in this vibrant gold, red and green comfort dish.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

Nutritional Information Per serving: about

cal 236 pro 8g total fat 11g sat. fat 5g
carb 28g fibre 5g chol 22mg sodium 717mg

% RDI:

calcium 19 iron 28 vit A 91 vit C 128
folate 64
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