Polenta with Sautéed Spinach and Red Peppers Polenta with Sautéed Spinach and Red Peppers

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2004



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 facts <b>Per serving:</b> about

  • Sodium 717 mg
  • Protein 8 g
  • Calories 236.0
  • Total fat 11 g
  • Cholesterol 22 mg
  • Saturated fat 5 g
  • Total carbohydrate 28 g


  • Iron 28.0
  • Folate 64.0
  • Calcium 19.0
  • Vitamin A 91.0
  • Vitamin C 128.0
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Polenta with Sautéed Spinach and Red Peppers