Photo of Polenta with baby spinach by WW

Polenta with baby spinach

PersonalPoints™ per serving
Total Time
20 min
8 min
12 min
The best way to celebrate springtime is by using fresh baby greens and all the produce this time of year has to offer. We paired the greens with creamy polenta and freshly grated Parmesan cheese for a surefire weeknight winner; it takes just 20 minutes to put together. Feel free to add more or less broth to this recipe depending on how thick you like your polenta. Just keep in mind that you should serve the polenta as soon as it thickens to maintain its creaminess. No spinach on hand? Chopped, cooked, and drained broccoli makes for a delicious alternative.


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)


  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.