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  • 2 (10-oz.) bags fresh spinach
  • 1 tsp. vegetable oil
  • 1 medium onion, finely chopped (1 cup)
  • 2 cups low-fat (1%) milk or soy milk
  • 2 Tbs. cornstarch
  • 2 Tbs. all-purpose flour
  • 1 1/4 tsp. salt or more to taste
  • 2 to 3 oz. Gorgonzola cheese,crumbled (optional)
  • 1 medium tomato, cut into 1/2-inch dice (3/4 cup)


  • 1 1/3 cups instant (5-minute) polenta
  • 4 cups water
  • 1 1/2 tsp. salt


Fill sink with water. Add spinach, removing any large stems if desired; pat down to remove any grit. Transfer leaves to large pot in batches. Place pot over high heat, cover and cook until spinach is just wilted, about 5 minutes. Drain, rinse under cold water and drain again. Squeeze to remove excess moisture. Coarsely chop spinach and set aside.

In medium saucepan, heat oil over medium-low heat. Add onion, cover and cook, stirring occasionally, until softened, about 5 minutes. In small bowl, whisk together milk, cornstarch, flour and salt. Increase heat to medium and gradually whisk milk mixture into onion. Cook, stirring constantly, until mixture is steaming hot and thick, 3 to 5 minutes. Remove from heat. Stir in Gorgonzola if desired, tomato and spinach. Cover to keep warm.

Polenta: Prepare polenta according to package directions, using 4 cups water and 1 1/2 teaspoons salt. Spoon polenta into shallow bowls. Top with spinach mixture. Sprinkle with pepper and serve.

Nutrition Information

  • Calories 311
  • Carbohydrate Content 58 g
  • Cholesterol Content 5 mg
  • Fat Content 4 g
  • Fiber Content 8 g
  • Protein Content 13 g
  • Saturated Fat Content 1 g
  • Sodium Content 45 mg
  • Sugar Content 0 g

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