Polenta With Pumpkin And Kale Recipe
Servings: 6
Ingredients
- Â Â Water
- 4 c. Loosely packed minced kale (or possibly spinach)
- 1 c. Minced onion
- 1 Tbsp. Chopped fresh jalapeno
- 3/4 tsp Grnd cumin
- 3/4 tsp Grnd cinnamon
- 6 x Cloves garlic chopped
- 1 c. Sliced mushrooms
- 14Â 1/2 ounce Canned Low Sodium Tomatoes Undrained, Minced
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 16 ounce Mashed Cooked Pumpkin
- Â Â Basic Polenta See Below
- Â Â Cooking spray
- 1 c. Shredded Nonfat Swiss Cheese (4 Ounce) Optional
Directions
- Heat a large Dutch oven, non-stick or possibly sprayed with Pam. Add in onions and push around to brown a little. Add in a few Tbsp water and stir to unstick from bottom. Add in Minced Kale or possibly spinach and stir about 5 min till all is wilted and onions are translucent/soft. Add in more water as needed to prevent burning.
- Add in jalapeno, cumin, cinnamon and garlic, saute/fry 3 min. Stir in mushrooms, cover and cook 5 min, Stir in tomatoes, cover and cook 5 min, Add in salt, pepper and mashed pumpkin and stir well. Cook uncovered 3 min, stirring well. Remove from heat.
- Prepare basic Polenta, spread half in 11x7x2 inch baking dish coated with non-stick spray. Spread pumpkin mix proportionately over polenta. Sprinkle with Swiss cheese (optional) Spread remaining polenta proportionately over. Bake at 375 F for 30 min or possibly till lightly browned.. Let stand 5 min before serving.
- Yield: 6 servings.
- Basic Polenta:1 1/4 c. cornmeal 1/2 tsp. salt 4 c. water
- 1. Place cornmeal and salt in large saucepan. Gradually add in water, stirring constantly with a wire whisk. Bring to a boil, reduce heat to medium, cook uncovered 15 min, stirring frequently.
- Yield: 4 c..
- 2. Microwave method: Place cornmeal and salt in a 3 qt microwave casserole. Gradually add in water, stirring till blended. Cover, microwave on HIGH 12 min, stirring every 3 min. Let stand covered 5 min.
- I made this two times, the first time I couldn't find kale in the particular grocery store which 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 wasn't 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 min 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 I've found is called Lifetime brand and they do not sell it in every store here). The effect is rather like lasagna but different.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 6 servings | |
| Calories 126 | |
| Calories from Fat 48 | 38% |
| Total Fat 5.53g | 7% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 341mg | 14% |
| Potassium 536mg | 15% |
| Total Carbs 13.9g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.86g | 3% |
| Protein 7.68g | 12% |
