Ingredients
1 water
4 cup loosely packed chopped kale
1 (or spinach)
1 cup chopped onion
1 tbsp minced fresh jalapeno
3/4 tsp ground cumin
3/4 tsp ground cinnamon
6 cloves garlic, minced
1 cup sliced mushrooms
1 14 5 oz can (no salt added)
1 tomatoes, undrained and
1 chopped
1/2 tsp salt
1/2 tsp pepper
1 16 oz can mashed cooked
1 pumpkin
1 basic polenta (see below)
1 cooking spray
1 cup (4 oz) shredded no-fat swiss
1 cheese (totally optional)
Directions
Heat a large Dutch oven, non-stick or sprayed with Pam. Add onions
and push around to brown a little. Add a few Tbsp water and stir to
unstick from bottom. Add Chopped Kale or spinach and stir about 5
minutes until all is wilted and onions are translucent. Add more
water as needed to prevent burning.
Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes. Stir in
mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook
5 minutes, Add salt, pepper and mashed pumpkin and stir well. Cook
uncovered 3 minutes, stirring well. Remove from heat.
Prepare basic Polenta, spread half in 11x7x2 inch baking dish coated
with non-stick spray. Spread pumpkin mixture evenly over polenta.
Sprinkle with Swiss cheese (optional) Spread remaining polenta
evenly over. Bake at 375 F for 30 minutes or until lightly browned..
Let stand 5 minutes before serving. Yeild 6 servings.
Basic Polenta:
1 1/4 cups cornmeal
1/2 teaspoon salt
4 cups water
1. Place cornmeal and salt in large saucepan. Gradually add water,
stirring constantly with a wire wisk. Bring to a boil, reduce heat to
medium, cook uncovered 15 minutes, stirring frequently. Yeild 4 cups.
2. Microwave method: Place cornmeal and salt in a 3 quart microwave
cassarole. Gradually add water, stirring until blended. Cover,
microwave on HIGH 12 minutes, stirring every 3 minutes. Let stand
covered 5 minutes.
I made this two times, the first time I couldn't find kale in the
particular grocery store that I went to so I used spinach. I used the
microwave method for polenta since I tend to scorch things and it
worked great. The first 2 times I stirred I wasn't sure it was going
to thicken by the time it finished it was perfect and it sure is easy
to just set the timer for 3 minutes and stir when it beeps. The
non-fat cheese is totally optional, in fact I shredded it then forgot
to put it in the first time . In is fine without cheese, but the
cheese tasted good on the microwaved leftovers too. (The only edible
non-fat cheese I've found is called Lifetime brand and they don't
sell it in every store here). The effect is rather like lasagna but
different.
From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran) Fatfree
Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
: From Cooking Light magazine (Jan/Feb 1994):
Servings: 1 servings
Polenta With Pumpkin & Kale Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dutch Oven; Pumpkin; Squash
The History of Recipes
We are able to trace the history of meal recipes way back into the far past, in truth as far as the Egyptians, and possibly even further. Having said that, mostly, these early cookbooks were just simple pictorial instructions for food preparation.
Continuing our culinary historical journey, there are a couple of books which appeared in the 1300s : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian food that is served today, but instead accounts of the types of food eaten by the upper classes of that time. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes created an eruption in recipe publications, some of which are kept safe in private cookery archives. The TV revolution brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Polenta With Pumpkin & Kale recipe.
