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
- 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
- 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.
- 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.
- 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.
- 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