Polenta With Pumpkin & Kale Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Water,
4 cup: Loosely packed chopped kale,
, or spinach
1 cup: Chopped onion,
1 tbsp: Minced fresh jalapeno,
3/4 tsp: Ground cumin,
3/4 tsp: Ground cinnamon,
6 Cloves: garlic, minced
1 cup: Sliced mushrooms,
1: 14 5 oz can, no salt added
Tomatoes, undrained and
Chopped,
1/2 tsp: Salt,
1/2 tsp: Pepper,
1: 16 oz can mashed cooked,
Pumpkin,
Basic polenta, see below
Cooking spray,
1 cup: , (4 oz) shredded no-fat swiss
Cheese, totally optional
Directions:
Heat a large Dutch oven, non-stick or sprayed with Pam. Add onions
and push around to brown a little. Add a few Tbsp water and stir to
unstick from bottom. Add Chopped Kale or spinach and stir about 5
minutes until all is wilted and onions are translucent. Add more
water as needed to prevent burning.
Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes. Stir in
mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook
5 minutes, Add salt, pepper and mashed pumpkin and stir well. Cook
uncovered 3 minutes, stirring well. Remove from heat.
Prepare basic Polenta, spread half in 11x7x2 inch baking dish coated
with non-stick spray. Spread pumpkin mixture evenly over polenta.
Sprinkle with Swiss cheese (optional) Spread remaining polenta
evenly over. Bake at 375 F for 30 minutes or until lightly browned..
Let stand 5 minutes before serving. Yeild 6 servings.
Basic Polenta:
1 1/4 cups cornmeal
1/2 teaspoon salt
4 cups water
1. Place cornmeal and salt in large saucepan. Gradually add water,
stirring constantly with a wire wisk. Bring to a boil, reduce heat to
medium, cook uncovered 15 minutes, stirring frequently. Yeild 4 cups.
2. Microwave method: Place cornmeal and salt in a 3 quart microwave
cassarole. Gradually add water, stirring until blended. Cover,
microwave on HIGH 12 minutes, stirring every 3 minutes. Let stand
covered 5 minutes.
I made this two times, the first time I couldnt find kale in the
particular grocery store that I went to so I used spinach. I used the
microwave method for polenta since I tend to scorch things and it
worked great. The first 2 times I stirred I wasnt sure it was going
to thicken by the time it finished it was perfect and it sure is easy
to just set the timer for 3 minutes and stir when it beeps. The
non-fat cheese is totally optional, in fact I shredded it then forgot
to put it in the first time . In is fine without cheese, but the
cheese tasted good on the microwaved leftovers too. (The only edible
non-fat cheese Ive found is called Lifetime brand and they dont
sell it in every store here). The effect is rather like lasagna but
different.
From: maoh@phyast.nhn.uoknor.edu (Maureen OHalloran) Fatfree
Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
: From Cooking Light magazine (Jan/Feb 1994):
Source from luhu.jp
and push around to brown a little. Add a few Tbsp water and stir to
unstick from bottom. Add Chopped Kale or spinach and stir about 5
minutes until all is wilted and onions are translucent. Add more
water as needed to prevent burning.
Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes. Stir in
mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook
5 minutes, Add salt, pepper and mashed pumpkin and stir well. Cook
uncovered 3 minutes, stirring well. Remove from heat.
Prepare basic Polenta, spread half in 11x7x2 inch baking dish coated
with non-stick spray. Spread pumpkin mixture evenly over polenta.
Sprinkle with Swiss cheese (optional) Spread remaining polenta
evenly over. Bake at 375 F for 30 minutes or until lightly browned..
Let stand 5 minutes before serving. Yeild 6 servings.
Basic Polenta:
1 1/4 cups cornmeal
1/2 teaspoon salt
4 cups water
1. Place cornmeal and salt in large saucepan. Gradually add water,
stirring constantly with a wire wisk. Bring to a boil, reduce heat to
medium, cook uncovered 15 minutes, stirring frequently. Yeild 4 cups.
2. Microwave method: Place cornmeal and salt in a 3 quart microwave
cassarole. Gradually add water, stirring until blended. Cover,
microwave on HIGH 12 minutes, stirring every 3 minutes. Let stand
covered 5 minutes.
I made this two times, the first time I couldnt find kale in the
particular grocery store that I went to so I used spinach. I used the
microwave method for polenta since I tend to scorch things and it
worked great. The first 2 times I stirred I wasnt sure it was going
to thicken by the time it finished it was perfect and it sure is easy
to just set the timer for 3 minutes and stir when it beeps. The
non-fat cheese is totally optional, in fact I shredded it then forgot
to put it in the first time . In is fine without cheese, but the
cheese tasted good on the microwaved leftovers too. (The only edible
non-fat cheese Ive found is called Lifetime brand and they dont
sell it in every store here). The effect is rather like lasagna but
different.
From: maoh@phyast.nhn.uoknor.edu (Maureen OHalloran) Fatfree
Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
: From Cooking Light magazine (Jan/Feb 1994):
Source from luhu.jp