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pumpkin-kale-polenta recipe

Date:    Mon, 20 Jun 94 15:09:02 CDT
 From:    maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran)
 This is from Cooking Light magazine (Jan/Feb 1994). 
 _Winter Polenta with Pumpkin and Kale_
 4 cup loosely packed chopped kale (or spinach) 
 1 cup chopped onion 
 1 Tablespoon minced fresh jalapeno 
 3/4 teaspoon ground cumin 
 3/4 teaspoon ground cinnamon 
 6 cloves garlic, minced 
 1 cup sliced mushrooms 
 1 (14.5 oz) can (no salt added) tomatoes, undrained and chopped
 1/2 teaspoon salt 
 1/2 teaspoon pepper 
 1 (16 oz) can mashed cooked pumpkin 
 Basic polenta (see below) 
 cooking spray 
 1 cup (4 oz) shredded no-fat swiss cheese (totally optional) 
 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
 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
 kwvegan vegan