Baked Polenta with Mushrooms & Spinach
The polenta is very soft. You can make the mushroom-spinach stuffing well ahead of time.
2 teaspoons olive oil
1 medium red onion, minced
3 cloves garlic, minced
1/2 pound mushrooms, minced
3/4 teaspoon salt
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon tarragon
1-1/3 cups yellow cornmeal
1-1/2 cups carrot juice
2-1/2 cups water
1/4 teaspoon pepper
3/4 cup grated Cheddar cheese
1 can (15 ounces) no-salt-added corn kernels, drained (about 1-1/2 cups)
2 tablespoons Parmesan cheese
1 In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring often, for 3 minutes. Add the mushrooms and 1/4 teaspoon of the salt, and cook until the mushroom liquid is evaporated, about 6 minutes.
2 Add the spinach and tarragon to the skillet with the mushrooms and toss to combine.
3 Preheat the oven to 350°F. Spray a 7 x 11-inch baking dish with nonstick cooking spray.
4 In a small bowl, combine the cornmeal and carrot juice.
5 In a large heavy-bottomed saucepan, heat the water, the remaining 1/2 teaspoon salt, and the pepper over medium heat until just simmering. Add the cornmeal mixture and cook, stirring constantly, until the mixture leaves the sides of the saucepan and is very thick, about 10 minutes.
6 Remove from the heat and stir in the Cheddar, corn, and 1 tablespoon of the Parmesan.
7 Place half of the polenta in the bottom of the baking pan. Cover the polenta with the spinach mixture. Top with the remaining polenta. Smooth the top and sprinkle with the remaining 1 tablespoon Parmesan.
8 Bake for 40 minutes, or until golden on top and piping hot. Let sit 15 minutes before serving.
Makes 6 servings.
Per serving: 284 calories, 8g total fat (3.7g saturated), 1mg cholesterol, 5.6g dietary fiber, 45g carbohydrate, 11g protein, 469mg sodium.