Name: Soft polenta with white beans, mushrooms and spinach
Total time: 1 h
Yield: 6 servings
Ingredients: 2½ cups whole-grain yellow cornmeal (stone-ground); 10 cups water; ¾ tsp salt, for the polenta; 1 tbsp olive oil, stirred into the polenta; 4 tbsp reduced-fat grated Parmesan (about 20 g); 2 tbsp olive oil, for the topping; 1 large onion, chopped; 8 oz cremini mushrooms, sliced; 1 tsp garlic powder; 1 tsp dried thyme; 2 tbsp no-salt-added tomato paste; 1 can (15 oz) no-salt-added white beans (cannellini), drained and rinsed; 5 cups loosely packed baby spinach; 1 tbsp red wine vinegar; ¼ tsp salt, for the topping; ½ tsp ground black pepper

Ingredients

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2½ cups whole-grain yellow cornmeal (stone-ground)
10 cups water
¾ tsp salt, for the polenta
1 tbsp olive oil, stirred into the polenta
4 tbsp reduced-fat grated Parmesan
2 tbsp olive oil, for the topping
1 large onion, chopped
8 oz cremini mushrooms, sliced
1 tsp garlic powder
1 tsp dried thyme
2 tbsp no-salt-added tomato paste
1 can (15 oz) no-salt-added white beans (cannellini), drained and rinsed
5 cups loosely packed baby spinach
1 tbsp red wine vinegar
¼ tsp salt, for the topping
½ tsp ground black pepper

Method

Nutrition

Estimated

Per bowl (one-sixth of the polenta and one-sixth of the topping) · serving size 1 of 6

Calories346

Total fat	9.6 g
Saturated fat	1.7 g
Sodium	486 mg
Total carbohydrate	56.9 g
Dietary fiber	8.1 g
Total sugars	3.0 g
Protein	11.4 g

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asharedpalate.com · asharedpalate.com/creamy-polenta