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Polenta with Pumpkin and Kale

 
Polenta with Pumpkin and Kale
422

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.

Yield

4

servings

Prep

20

min

Cook

50

min

Ready

70

min

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

Ingredients

1 x water
*
4 cups kale
loosely chopped, or spinach
1 cup onions
chopped
1 tablespoon jalapeño pepper
minced fresh
¾ teaspoon cumin
ground
¾ teaspoon cinnamon
ground
6 cloves garlic
minced
1 cup mushrooms
sliced
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
optional
*

Directions

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

Reviews

+6

over 9 years

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.

Add review

 

 

Comments

sean
Lindsay, Canada
 almost 8 years ago

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

Beth
Chicago
 almost 8 years ago

Can't wait to try this.

Beth
Chicago
 almost 8 years ago

Can't wait to try this.

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?

 

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