Polenta with Baby Spinach..4 Pts
Mar 24, 2006 15:04:23 GMT -8
Post by carol on Mar 24, 2006 15:04:23 GMT -8
Polenta with Baby Spinach
POINTS® value | 4
Servings | 4
Preparation Time | 8 min
Cooking Time | 12 min
Level of Difficulty | Easy
side dishes | Celebrate spring with fresh baby greens. We paired them with creamy polenta and freshly grated parmesan cheese for a sure-fire winner.
Ingredients
3 1/2 cup fat-free chicken broth
1 cup uncooked cornmeal, in the form of instant polenta
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
2 cup spinach, baby leaves, stems removed, chopped
1/2 cup grated Parmesan cheese, Parmigiano Reggiano recommended
1/4 cup fat-free evaporated milk
Instructions
1. Heat broth to boiling over high heat in a medium-size, heavy-bottomed pot. Gradually add polenta, stirring constantly to prevent lumps; stir in salt, pepper, nutmeg and spinach.
2. Reduce heat to low and simmer until mixture is thick, stirring constantly, about 5 minutes; stir in cheese and milk. Simmer until cheese melts, about 1 minute; serve immediately. Yields about 3/4 cup per serving.
Notes
Feel free to add more or less broth to this recipe depending on how thick you like your polenta. Serve the polenta as soon as it thickens to maintain its creaminess.
Chopped, cooked and drained broccoli makes a delicious alternative to the spinach.
© 2006 Weight Watchers International, Inc. © 2006 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
POINTS® value | 4
Servings | 4
Preparation Time | 8 min
Cooking Time | 12 min
Level of Difficulty | Easy
side dishes | Celebrate spring with fresh baby greens. We paired them with creamy polenta and freshly grated parmesan cheese for a sure-fire winner.
Ingredients
3 1/2 cup fat-free chicken broth
1 cup uncooked cornmeal, in the form of instant polenta
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
2 cup spinach, baby leaves, stems removed, chopped
1/2 cup grated Parmesan cheese, Parmigiano Reggiano recommended
1/4 cup fat-free evaporated milk
Instructions
1. Heat broth to boiling over high heat in a medium-size, heavy-bottomed pot. Gradually add polenta, stirring constantly to prevent lumps; stir in salt, pepper, nutmeg and spinach.
2. Reduce heat to low and simmer until mixture is thick, stirring constantly, about 5 minutes; stir in cheese and milk. Simmer until cheese melts, about 1 minute; serve immediately. Yields about 3/4 cup per serving.
Notes
Feel free to add more or less broth to this recipe depending on how thick you like your polenta. Serve the polenta as soon as it thickens to maintain its creaminess.
Chopped, cooked and drained broccoli makes a delicious alternative to the spinach.
© 2006 Weight Watchers International, Inc. © 2006 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.