shiny happy polenta
I loooove me some polenta. This recipe is from the April 2005 issue of Cooking Light
, and I was a little skeptical at first because I am not
a huge fan of sundried tomatoes. I know it's some sort of rule that if you live in California, you must like sundried tomatoes, but...eh. I went with them in the recipe, and they actually added
an important element to the taste, and it was a good one.Polenta with Spinach, Black Beans and Goat Cheese
1t olive oil
2 cloves garlic, minced
1/2C veggie broth (pref. fat-free, low sodium)
1/4C chopped, drained, oil-packed sundried tomato halves
1/2t ground cumin
15oz can black beans, rinsed and drained
6oz pkg baby spinach
1C uncooked polenta
3/4C crumbled goat cheese
Heat oil in large skillet over med-high heat. Add garlic, sauté 1min or until golden. Stir in broth, tomatoes, cumin and beans, bring to a simmer. Cook 2mins, stirring occassionaly. Remove from heat, add spinach, toss to combine.
Bring water to a boil in a medium saucepan. Add polenta, butter, salt, stir well with a whisk. Reduce heat, simmer 3mins or until thick, stirring constantly.
Spoon 3/4C polenta into bowl, cover with 3/4C of bean mixture. Sprinkle with cheese, garnish with black pepper.
Per-serving info is: calories 356 (30% from fat); 12g (sat 6.5g, mono 3.6g, poly 1.1g); protein 13.8g; carbs 48.8; fiber 9g; cholesterol 24mg; iron 3.9mg; sodium 674mg; calc 135mg
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