Polenta with Creamy Spinach


30 minutes or less

A combination of cornstarch and flour gives the spinach sauce its creamy texture.
Meal Plan: Serve with a fresh tomato and cucumber salad and some crusty bread

  • servingServings


  • 2 (10-oz.) bags fresh spinach
  • 1 tsp. vegetable oil
  • 1 medium onion, finely chopped
  • 2 cups 1% milk or soy milk
  • 2 Tbs. cornstarch
  • 2 Tbs. all-purpose flour
  • 1 1/4 tsp. salt, or more to taste
  • 1 medium tomato, cut into 1/2-inch dice (about 3/4 cup)
  • 2 to 3 oz. Gorgonzola cheese, crumbled (optional)
  • 1 1/3 cups instant (5-minute) polenta


  1. Thoroughly clean spinach, removing any large stems. Place leaves in large pot (in batches if necessary). Place pot over high heat, cover and cook until spinach is just wilted, 5 minutes. Drain, rinse under cold water and drain again. Squeeze dry. Coarsely chop spinach.
  2. In medium saucepan, heat oil over medium-low heat. Add onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Whisk together milk, cornstarch, flour and 11/4 tsp. salt. Increase heat to medium and gradually whisk milk mixture into onion. Cook, stirring constantly, until mixture has thickened, 3 to 5 minutes. Remove from heat. Stir in tomato, spinach and Gorgonzola if desired. Cover to keep warm.
  3. Polenta: Prepare polenta according to package directions, using 4 cups water and 11/2 tsp. salt. Spoon polenta into serving bowls. Top with spinach mixture, sprinkle with pepper to taste and serve.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 289
  • Carbohydrate Content: 54 g
  • Cholesterol Content: 5 mg
  • Fat Content: 4 g
  • Fiber Content: 6 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 978 mg