Try this Polenta with Pumpkin and Kale recipe, or contribute your own.
Suggest a better descriptionHeat 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: maoh@phyast.nhn.uoknor.edu (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 | ||
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Calories: 144 | ||
Calories from Fat: 19 (13%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
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