Polenta with baby spinach
Fat free chicken broth
3½ cup(s), or vegetable broth
Uncooked unenriched white cornmeal
1 cup(s), in the form of instant polenta
2 cup(s), baby leaves, stems removed, chopped
Grated Parmesan cheese
½ cup(s), Parmigiano Reggiano recommended
Fat free evaporated milk
- 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.
- 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.