Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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)
- Polenta
- 1 1/3 cups instant (5-minute) polenta
- 4 cups water
- 1 1/2 tsp. salt
- Freshly ground black pepper
- =
Directions
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.