Recipe - Polenta With Creamy Spinach

20 ounce Bagged fresh spinach
1 teaspoon Vegetable oil
1 md Finely chopped onion; (1
cup)
2 cup Lowfat 1% milk or soy milk
2 tablespoon Cornstarch
2 tablespoon Allpurpose flour
1 One fourth teaspoon Salt or more to taste
2 ounce Gorgonzola cheese; crumbled
Up to 3 ounces; (optional)
1 md Tomato
Cut into 1/2inch dice; (3/4
cup)
Polenta
1 1/3 cup Instant polenta; (5minute)
4 cup Water
1 One half teaspoon Salt
Freshly ground black pepper

4 SERVINGS LACTO

Though it tastes rich, this sophisticated "comfort food" is surprisingly
low in fat. A combination of cornstarch and flour gives the sauce its
creamy texture.

Fill sink with water. Add spinach, removing any large stems if desired; pat
down to remove any grit. Transfer leaves to large pot in batches. Place pot
over high heat, cover and cook until spinach is just wilted, about 5
minutes. Drain, rinse under cold water and drain again. Squeeze to remove
excess moisture. Coarsely chop spinach and set aside.

In medium saucepan, heat oil over mediumlow heat. Add onion, cover and
cook, stirring occasionally, until softened, about 5 minutes. In small
bowl, whisk together milk, cornstarch, flour and salt. Increase heat to
medium and gradually whisk milk mixture into onion. Cook, stirring
constantly, until mixture is steaming hot and thick, 3 to 5 minutes. Remove
from heat. Stir in Gorgonzola if desired, tomato and spinach. Cover to keep
warm.

Polenta: Prepare polenta according to package directions, using 4 cups
water and 1 One half teaspoons salt. Spoon polenta into shallow bowls. Top with
spinach mixture. Sprinkle with pepper and serve.

PER SERVING: 311 CAL.; 13G PROT.; 4G TOTAL FAT (10 SAT. FAT); 58G CARB.;
5MG CHOL.; 1,045MG SOD.; 8G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 30

Converted by MM_Buster v2.0l.