Winter Polenta w/ Pumpkin & Kale - Core
Source of Recipe
WW Community
List of Ingredients
water
4 cup loosely packed chopped kale (or spinach)
1 cup chopped onion
1 Tablespoon minced fresh jalapeno
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
6 cloves garlic, minced
1 cup sliced mushrooms
1 (14.5 oz) can (no salt added) tomatoes, undrained and chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 oz) can mashed cooked pumpkin
Basic polenta (see below)
cooking spray
1 cup (4 oz) shredded no-fat swiss cheese (totally optional) Recipe
Heat a large Dutch oven, non-stick or sprayed with Pam. Add onions and push around to brown a little. Add a few Tbsp
water and stir to unstick from bottom. Add Chopped Kale or spinach and stir about 5 minutes until all is wilted and onions are translucent. Add more water as needed to prevent burning.
Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes. Stir in mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook 5 minutes, Add salt, pepper and ashed pumpkin and stir well. Cook uncovered 3 minutes, tirring well. Remove from heat.
Prepare basic Polenta, spread half in 11x7x2 inch baking dish oated with non-stick spray. Spread pumpkin mixture evenly ver polenta. Sprinkle with Swiss cheese (optional). Spread emaining polenta evenly over. Bake at 375 F for 30 minutes or until lightly browned.. Let stand 5 minutes before serving. Yield 6 servings.
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