Don't miss another issue…      Subscribe

Polenta with Pumpkin and Kale

Polenta with Pumpkin and Kale Polenta with Pumpkin and Kale Polenta with Pumpkin and Kale

This turned out great. Much lighter tasting than a traditional heavy lasagna but very much like a lasagna without the fat and carbs from the pasta. I found a single serving more than filled me up. Like a no-guilt lasagna.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 x water
4 cups kale
loosely chopped, or spinach
1 cup onions
1 tablespoon jalapeño pepper
minced fresh
¾ teaspoon cumin
¾ teaspoon cinnamon
6 cloves garlic
1 cup mushrooms
14.5 ounces tomatoes, canned
undrained and chopped
½ teaspoon salt
½ teaspoon black pepper
16 ounces canne pumpkin purée
cooked, mashed
1 x polenta
see below
1 cup swiss cheese


Heat a large Dutch oven, non-stick or sprayed with cooking spray.

Add onions and push around to brown a little.

Add a few tablespoons 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, sauté 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℉ (190℃) for 30 minutes or until lightly browned.

Let stand 5 minutes before serving.

Yeild 6 servings.

Basic Polenta: 1¼ cups cornmeal ½ 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 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 couldn't 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 wasn't 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 . It is fine without cheese, but the cheese tasted good on the microwaved leftovers too.


* not incl. in nutrient facts

Add review





I really like this recipe, perfectly seasoned with lots of textures.

over 12 years ago


Can't wait to try this.

over 12 years ago


Can't wait to try this.

over 12 years ago

Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 1358% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 491mg 20%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 30%
Sugars g
Protein 13g
Vitamin A 582% Vitamin C 173%
Calcium 20% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

More breaking news


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed