Polenta with baby spinach
7
Points®
Total time: 20 min • Prep: 8 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Fat free chicken broth
3½ cup(s)
Uncooked unenriched white cornmeal
1 cup(s)
Table salt
½ tsp
Black pepper
¼ tsp
Ground nutmeg
¼ tsp
Spinach
2 cup(s)
Grated Parmesan cheese
½ cup(s)
Fat free evaporated milk (Vitamins A & D added)
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.
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