Heat a large Dutch oven, non-stick or sprayed with Pam. Add onions and push around to brown a little. Add a few Tbsp water and stir to unstick from bottom. Add Chopped Kale or spinach and stir about 5 minutes until all is wilted and onions are translucent. Add more water as needed to prevent burning. Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes. Stir in mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook 5 minutes, Add salt, pepper and mashed pumpkin and stir well. Cook uncovered 3 minutes, stirring well. Remove from heat. Prepare basic Polenta, spread half in 11x7x2 inch baking dish coated with non-stick spray. Spread pumpkin mixture evenly over polenta. Sprinkle with Swiss cheese (optional) Spread remaining polenta evenly over. Bake at 375 F for 30 minutes or until lightly browned.. Let stand 5 minutes before serving. Yeild 6 servings. Basic Polenta: 1 1/4 cups cornmeal 1/2 teaspoon salt 4 cups water 1. Place cornmeal and salt in large saucepan. Gradually add water, stirring constantly with a wire wisk. Bring to a boil, reduce heat to medium, cook uncovered 15 minutes, stirring frequently. Yeild 4 cups. 2. Microwave method: Place cornmeal and salt in a 3 quart microwave cassarole. Gradually add water, stirring until blended. Cover, microwave on HIGH 12 minutes, stirring every 3 minutes. Let stand covered 5 minutes. I made this two times, the first time I couldnt find kale in the particular grocery store that I went to so I used spinach. I used the microwave method for polenta since I tend to scorch things and it worked great. The first 2 times I stirred I wasnt sure it was going to thicken by the time it finished it was perfect and it sure is easy to just set the timer for 3 minutes and stir when it beeps. The non-fat cheese is totally optional, in fact I shredded it then forgot to put it in the first time . In is fine without cheese, but the cheese tasted good on the microwaved leftovers too. (The only edible non-fat cheese Ive found is called Lifetime brand and they dont sell it in every store here). The effect is rather like lasagna but different. From: firstname.lastname@example.org (Maureen OHalloran) Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV : From Cooking Light magazine (Jan/Feb 1994): File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 19 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 20.8mg||1 %|
|Potassium 645.9mg||17 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 23.1g|
|Protein 6.2g||9 %|
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Calories per serving: 144
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