Spinach Polenta with Herbed Vegetables

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* Exported from MasterCook *

 

Spinach Polenta with Herbed Vegetables

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Vegetables:

2 teaspoons olive oil

1 medium onion -- chopped

1 garlic clove -- minced

2 cups cooked garbanzo beans -- or 1 15-oz. can garbanzo

beans, well drained

2 cups diced zucchini or yellow squash (or a

combination of both)

1 large carrot -- peeled and diced

1 can tomato sauce -- (15-oz.)

1 large bay leaf

1 1/2 teaspoons dried thyme leaves

1/2 teaspoon dried basil leaves

Salt to taste -- (optional)

1/8 teaspoon black pepper

1/2 teaspoon granulated sugar -- (optional)

Polenta:

1 cup yellow cornmeal

1 tablespoon granulated sugar

1/2 teaspoon salt (scant) -- or to taste (optional)

2 1/2 cups water

1/2 cup 1% milk

1 medium onion -- diced

1 package frozen chopped spinach -- (10-oz.) thawed and well

drained

To Serve:

2 teaspoons Parmesan cheese per serving -- (optional)

 

Serves 5 to 6

For a wonderfully filling dish, top spinach polenta with this flavorful

garbanzo and vegetable sauce. Traditionally, polenta requires almost

constant stirring. However, this microwave method makes preparation quick

and easy. The recipe was designed using a high-powered microwave (900 W.).

If yours has less power, you may need to lengthen cooking time. For

smooth-textured polenta, follow stirring directions carefully.

 

Vegetables: In large saucepan, combine oil, onion, and garlic. Cook over

medium heat 5 or 6 minutes or until onion is tender. Add garbanzos, squash,

carrot, tomato sauce, bay leaf, thyme, basil, salt, if desired, and pepper.

If tomato sauce seems acid, add sugar. Bring to a boil. Reduce heat, cover,

and simmer, stirring occasionally, 15 to 20 minutes or until flavors are

well blended and vegetables are tender. Remove and discard bay leaf.

 

Polenta: Combine cornmeal, sugar, salt, if desired, water, milk, and onion

in 21/2-qt. microwave-safe casserole. Stir to mix wen. Microwave, uncovered,

on high power 6 to 7 minutes, stopping and stirring with wire whisk after 2

minutes and 4 minutes. After cooking, stir again with wire whisk until

mixture is smooth. Stir in spinach. Cover with casserole lid and microwave

an additional 3 to 31/2 minutes on high power. Remove from microwave and let

stand an additional 3 to 4 minutes.

 

Serve individual portions of vegetable sauce over polenta. Garnish with

Parmesan cheese, if desired.

 

Nutritional Data (based on 6 servings)

 

PER SERVING EXCHANGES

Calories: 285 Milk: 0.0

Fat (gm): 4.4 Veg.: 2.0

Sat. fat (gm): 0.5 Fruit: 0.0

Cholesterol (mg): 1 Bread: 2.5

Sodium (mg): 517 Meat: 0.0

Protein (gm): 13 Fat: 1.0

Carbohydrate (gm): 52

% Calories from fat: 13

 

Source:

" Skinny One-Pot Meals by Ruth Glick [iSBN 0-940625-75-X] "

 

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Per Serving (excluding unknown items): 307 Calories; 5g Fat (13.2% calories

from fat); 13g Protein; 56g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol;

392mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2

Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0