• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Polenta with Pumpkin and Kale

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • Water
  • 4 c Loosely packed chopped kale
  • (or spinach)
  • 1 c Chopped onion
  • 1 tb Minced fresh jalapeno
  • 3/4 ts Ground cumin
  • 3/4 ts Ground cinnamon
  • 6 Cloves garlic, minced
  • 1 c Sliced mushrooms
  • 1 14 5 oz can (no salt added)
  • Tomatoes, undrained and
  • Chopped
  • 1/2 ts Salt
  • 1/2 ts Pepper
  • 1 16 oz can mashed cooked
  • Pumpkin
  • Basic polenta (see below)
  • Cooking spray
  • 1 c (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 different.

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