4 SERVINGS LACTO Though it tastes rich, this sophisticated "comfort food" is surprisingly low in fat. A combination of cornstarch and flour gives the sauce its creamy texture. Fill sink with water. Add spinach, removing any large stems if desired; pat down to remove any grit. Transfer leaves to large pot in batches. Place pot over high heat, cover and cook until spinach is just wilted, about 5 minutes. Drain, rinse under cold water and drain again. Squeeze to remove excess moisture. Coarsely chop spinach and set aside. In medium saucepan, heat oil over medium-low heat. Add onion, cover and cook, stirring occasionally, until softened, about 5 minutes. In small bowl, whisk together milk, cornstarch, flour and salt. Increase heat to medium and gradually whisk milk mixture into onion. Cook, stirring constantly, until mixture is steaming hot and thick, 3 to 5 minutes. Remove from heat. Stir in Gorgonzola if desired, tomato and spinach. Cover to keep warm. Polenta: Prepare polenta according to package directions, using 4 cups water and 1 1/2 teaspoons salt. Spoon polenta into shallow bowls. Top with spinach mixture. Sprinkle with pepper and serve. PER SERVING: 311 CAL.; 13G PROT.; 4G TOTAL FAT (10 SAT. FAT); 58G CARB.; 5MG CHOL.; 1,045MG SOD.; 8G FIBER By Kathleen
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 17 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 786.5mg||27 %|
|Potassium 192.9mg||5 %|
|Total Carbohydrate 51.7g||15 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 48.4g|
|Protein 5g||7 %|
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Calories per serving: 246
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