Polenta with White Beans and Spinach
WITH Parmesan Cheese
Calories 306 (24% from fat)
Fat 8.2 gram
Saturated Fat 3.6 gram
Trans Fat 0 gram
Cholesterol 14.5 mg.
Sodium 702 mg.
Carb. 43 gram
Fiber 9 gram
Sugar 5.7 gram
Sugar Alcohol 0 gram
Protein 16.5 gram
WITHOUT Parmesan Cheese
Calories 278 (20% from fat)
Fat 6.1 gram
Saturated Fat 2.2 gram
Trans Fat 0 gram
Cholesterol 7.5 mg.
Sodium 582 mg.
Carb. 43 gram
Fiber 9 gram
Sugar 5.7 gram
Sugar Alcohol 0 gram
Protein 13.7 gram
Ingredients
1 Tbsp. extra-virgin olive oil
1 1/2 cups onion, chopped
1 garlic clove (1 tsp.), minced
1 medium tomato, diced
1/3 cup sun-dried tomatoes, julienne-cut
12 oz. plain prepared polenta (sold in tubes with grains), cubed
1 can (15 ounces), no salt added great northern beans (or cannellini beans), drained and rinsed
1 tsp. dried Italian seasoning
6 cups (6 ounces) baby spinach, raw
1/2 cup shredded part-skim mozzarella cheese
OPTIONAL
1/4 cup grated Parmesan cheese for serving
This recipe is higher in sodium. If you're on a low-sodium diet, you should consider another option.
This dish only took a few minutes to prepare and cook, but the result tastes like you spent much longer. The rich and savory taste of polenta, cheese and sundried tomatoes is perfectly balanced.
1. Heat a large non-stick pan over medium-high heat. Once it's hot, add the olive oil and heat it up. Then stir in the onions and garlic and sauté until the onions are tender, about 5 minutes.
2. Mix in the regular and sun-dried tomatoes, then cook for 2 more minutes. Stir in the polenta and beans, cover and cook for another 3-4 minutes, stirring once.
3. Add the Italian seasoning and spinach. Cover and cook for 4 more minutes, until spinach is wilted.
4. Mix everything together, stir in the mozzarella cheese and divide into 4 servings. Top each serving with a tablespoon of grated Parmesan cheese and serve immediately.
Yield: 4 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.
