Recipe: Spinach Polenta with Herbed Vegetables (microwave polenta)

SPINACH POLENTA WITH HERBED VEGETABLES
Source: Think Thin One-Pot Meals by Ruth Glick

For a wonderfully filling dish, top spinach polenta with this flavorful garbanzo and vegetable sauce. Traditionally, polenta requires almost constant stirring. However, this microwave method makes preparation quick and easy. The recipe was designed using a high-powered microwave (900 watt). If yours has less power you may need to lengthen cooking time. For smooth textured polenta, follow stirring directions carefully.

VEGETABLES:
2 teaspoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 cups cooked garbanzo beans or 1 (15-oz.) can garbanzo beans, well drained
2 cups diced zucchini or yellow squash (or a combination of both)
1 large carrot, peeled and diced
1 (15-oz.) can tomato sauce
1 large bay leaf
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon dried basil leaves
Salt to taste (optional)
1/8 teaspoon black pepper
1/2 teaspoon granulated sugar (optional)
POLENTA:
1 cup yellow cornmeal
1 tablespoon granulated sugar
1/2 teaspoon salt (scant), or to taste (optional)
2 1/2 cups water
1/2 cup 1% fat milk
1 medium onion, diced
1 (10-oz.) package frozen chopped spinach, thawed and well drained
TO SERVE:
2 teaspoons grated Parmesan cheese per serving (optional)

VEGETABLES:
In large saucepan, combine oil, onion, and garlic. Cook over medium heat 5 or 6 minutes or until onion is tender.

Add garbanzos, squash, carrot, tomato sauce, bay leaf, thyme, basil, salt, if desired, and pepper. If tomato sauce seems acid, add sugar. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 15 to 20 minutes or until flavors are well blended and vegetables are tender. Remove and discard bay leaf.

POLENTA:
Combine cornmeal, sugar, salt, if desired, water, milk, and onion in 2 1/2-quart microwave-safe casserole. Stir to mix well.

Microwave, uncovered, on high power 6 to 7 minutes, stopping and stirring with wire whisk after 2 minutes and 4 minutes.

After cooking, stir again with wire whisk until mixture is smooth. Stir in spinach.

Cover with casserole lid and microwave an additional 3 to 3 1/2 minutes on high power.

Remove from microwave and let stand an additional 3 to 4 minutes.

Serve individual portions of vegetable sauce over polenta. Garnish with Parmesan cheese, if desired.

Servings: 5-6