Polenta with Fontina and Spinach

By maychrowitz

Ingredients

• Olive oil-flavored cooking spray
• 2 garlic cloves, minced
• 3 cups chopped spinach (about 3 1/2 ounces)
• 2 cups water
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth $
• 1 cup polenta
• 1/2 teaspoon salt $
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) shredded fontina or Parmesan cheese

Preparation

Step 1

Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 1 minute. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.
Combine water and broth in a large saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to medium; cook 20 minutes, stirring frequently. Remove from heat; stir in spinach mixture, salt, and pepper.
Spoon polenta mixture evenly into a 9-inch springform pan coated with cooking spray. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
Preheat oven to 400°.
Remove polenta from pan; place on a baking sheet coated with cooking spray. Sprinkle the cheese evenly over polenta. Bake at 400° for 15 minutes or until cheese melts and begins to brown. Remove from oven; cool 5 minutes. Cut polenta into wedges, using a sharp knife. Serve immediately
Calories: 126
Calories from fat: 30%
Fat: 4.2g
Saturated fat: 1.7g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.2g
Protein: 5.7g
Carbohydrate: 16.9g
Fiber: 1.9g
Cholesterol: 9mg
Iron: 1.8mg
Sodium: 419mg
Calcium: 106mg