To prepare Spinach Filling: Preheat oven to 350 0 F. Combine first five ingredients in large non stick skillet; stir well. Cook over medium-high heat 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl; stir in chopped tomato, garlic powder, on ion powder, artichokes and spinach. Combine remaining ingredients in a small bowl; stir well. Add to mushroom mixture; stir well. Set aside. To prepare Herbed Polenta: Combine first 7 ingredients in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium. Cook, 15 minutes, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch spring form pan coated with cooking spray, spreading evenly. To complete recipe: Spread Spinach Filling over Herbed Polenta. Top with 1 cup (1/4-inch-thick) tomato slices; sprinkle with 1/2 cup (2 ounces) shredded, part-skim mozzarella cheese. Place pan on a baking sheet. Bake, uncovered, at 350 degrees F for 1 hour or until set. Le t cool on a wire rack 10 minutes. Cut into 8 wedges and serve with low-sodium spaghetti sauce. Makes 8 servings Recipe from Tracy Ritter, chef / owner Whistling Moon Cafe, Santa Fe, New Mexico Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 33 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 36mg||11 %|
|Sodium 52.5mg||2 %|
|Potassium 118.3mg||3 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 21g|
|Protein 6.3g||9 %|
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Calories per serving: 154
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