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Healthy Polenta
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- #445
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon olive or salad oil
10 ounces fresh mushrooms, sliced
1 small onion, chopped
1 bunch spinach, coarsely chopped
1 cup shredded part-skim mozzarella cheese
3/4 teaspoon salt
1 cup cornmeal
17 ounces whole-kernel corn, drained
14 1/2 ounces pasta-style tomatoes
directions
In nonstick 10-inch skillet over medium-high heat, in hot olive or salad oil, cook mushrooms and onion, stirring occasionally, until vegetables are golden brown and any liquid evaporates. Stir in spinach and cook, stirring, until spinach wilts. Remove skillet from heat; stir in shredded mozzarella.
In 4-quart saucepan over high heat, heat salt and 3 3/4 cups water to boiling. Reduce heat to medium; gradually sprinkle in cornmeal, stirring constantly with wire whisk to prevent lumping. Cook over low heat, stirring frequently, until polenta is thick and creamy, about 10 minutes. Stir in corn.
Spray 8- by 8-inch glass baking dish with nonstick cooking spray. Spoon half of polenta into baking dish. With slotted spoon, spoon vegetable mixture over polenta; spoon remaining polenta evenly over vegetable mixture. Allow polenta to set, about 10 minutes. Meanwhile, preheat oven to 400 degrees F.
Bake stuffed polenta 10 minutes or until filling is bubbly and polenta is heated through. While polenta is baking, in small saucepan over medium heat, cook pasta-style tomatoes until heated through.
To serve, cut stuffed polenta into 4 squares. With pancake turner, carefully lift squares onto 4 warm dinner plates. Spoon tomato sauce over.
added by
Hadlea
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
sounds like an excellent recepe, but HOE MUCH POLENTA??? that is an important question
You are making polenta, which is made from cornmeal. All the necessary ingredients and quantities are provided.