Polenta with Baby Spinach

7
Total Time
20 min
Prep
8 min
Cook
12 min
Serves
4
Difficulty
Easy
Celebrate spring with fresh baby greens. We paired them with creamy polenta and freshly grated parmesan cheese for a sure-fire winner.

Ingredients

fat free chicken broth

3½ cup(s), or vegetable broth

uncooked unenriched white cornmeal

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

table salt

½ tsp

black pepper

¼ tsp

ground nutmeg

¼ tsp

fresh spinach

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

grated Parmesan cheese

½ cup(s), Parmigiano Reggiano recommended

fat free evaporated milk

¼ cup(s)

Instructions

  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.

Notes

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.

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