Title: Polenta with pumpkin & kale
 Categories: Digest, Lacto
      Yield: 1 Servings
 
           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 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):