Photo of Polenta with Baby Spinach by WW

Polenta with Baby Spinach

Points® value
Total Time
20 min
8 min
12 min
We've paired fresh baby greens with creamy polenta and freshly grated parmesan cheese for a sure-fire winner.


Fat free chicken broth

3½ cup(s)

Uncooked unenriched white cornmeal

1 cup(s), in the form of instant polenta

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Ground nutmeg

¼ tsp(s)

Fresh spinach

2 cup(s), baby leaves, stems removed, chopped

Grated Parmesan cheese

½ oz

Fat free evaporated milk

¼ cup(s)


  1. Heat broth to boiling over high heat in a medium-size, heavy-bottomed pot. Gradually add polenta, stirring constantly to prevent lumps; stir in salt, pepper, nutmeg and spinach.
  2. Reduce heat to low and simmer until mixture is thick, stirring constantly, about 5 minutes; stir in cheese and milk. Simmer until cheese melts, about 1 minute; serve immediately. Yields about 3/4 cup per serving.


Feel free to add more or less broth to this recipe depending on how thick you like your polenta. Serve the polenta as soon as it thickens to maintain its creaminess.Chopped, cooked and drained broccoli makes a delicious alternative to the spinach.