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
Ingredients
Method
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
%RDI
- Iron 28.0
- Folate 64.0
- Calcium 19.0
- Vitamin A 91.0
- Vitamin C 128.0
