Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. polenta | ||
| 3 c. water, divided | ||
| 1 tsp. salt | ||
| ½ c. sauteed chopped onion, optional | ||
| 2 tbsp. chopped fresh sage, optional | ||
| 6 spinach leaves or other greens, rinsed and dried | ||
| 6 leaves of spinach or other greens, rinsed & dried | ||
| 1 ½ c. prepared marinara sauce, divided | ||
| fresh sage leaves or minced chives, for garnish |
Directions
- Combine polenta and 1 cup water in a medium bowl. Set aside.
- Bring remaining 2 cups water and salt to a boil in a medium saucepan. Stir in polenta and its soaking liquid.
- Return to a boil, stirring to prevent sticking. Cook over high heat for 1 to 2 minutes, or until slightly thickened. Reduce heat to a simmer. Cook for 10 minutes, or until a wooden spoon stands up in the pot.
- If desired, stir in sauteed onion and chopped sage to polenta at the end of the cooking time.
- Remove pan from heat. Spoon polenta mixture into lightly oiled custard cups or small bowls. Let polenta set until cool, about 20 minutes.
- Invert each of the custard cups onto a bed of spinach. Ring with 1/2 cup marinara sauce. Garnish polenta with sage.
Nutrition facts
Servings
205 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 1250mg
- Total Carbohydrates: 44g
- Protein: 6g
Recipe Source:
Vegetarian Times.