Polenta with Cheese and Greens
Prep Time
25mins
Time to Table
35mins
Servings
4 (2 cups per serving)
Ingredients
- 3 cups water
- 1/4 teaspoon salt
- 1 cup quick-cooking polenta
- 2 cups Daisy Cottage Cheese, divided
- 1 tablespoon olive oil
- 1 small red onion, cut into thin wedges
- 1/2 medium orange bell pepper, cut in strips
- 1/2 medium yellow bell pepper, cut into strips
- 2 cloves garlic, finely chopped
- 1 cup halved grape tomatoes
- 1 teaspoon salt-free seasoning
- 6 cups baby spinach
- 1 tablespoon slivered fresh basil
Ingredients
- 3 cups water
- 1/4 teaspoon salt
- 1 cup quick-cooking polenta
- 2 cups Daisy Cottage Cheese, divided
- 1 tablespoon olive oil
- 1 small red onion, cut into thin wedges
- 1/2 medium orange bell pepper, cut in strips
- 1/2 medium yellow bell pepper, cut into strips
- 2 cloves garlic, finely chopped
- 1 cup halved grape tomatoes
- 1 teaspoon salt-free seasoning
- 6 cups baby spinach
- 1 tablespoon slivered fresh basil
Directions
- In a 2-quart saucepan, heat the water and salt to boiling; stir in the polenta; reduce heat. Simmer uncovered for 5 to 7 minutes, stirring frequently, until thickened. Stir in 1 cup of cottage cheese; heat through. Remove from heat; cover and set aside.
- Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Cook and stir the onion, bell peppers and garlic for 3 minutes; stir in the tomatoes, seasoning and spinach. Cook and stir for 1 minute, just until the spinach brightens in color.
- Divide the polenta onto 4 dinner plates. Top with the spinach mixture. Wipe out the skillet. Add the remaining cottage cheese to the skillet. Heat the cottage cheese over low heat just until warmed.
- Spoon the warmed cottage cheese over the spinach mixture. Sprinkle each serving fresh with basil.
- Calories:280
- Cholesterol:10
- Dietary Fiber:3
- Protein:18
- Sodium:540
- Total Carbohydrate:37
- Total Fat:7
