Creamy Polenta with Spinach and Feta

I have been cooking up a storm this past week. I’m really trying to bring some new recipes to the table as well as use what I have in my fridge and pantry. I had some polenta in the pantry and had a hankering for a stuffing/mashed potato dish, but didn’t want all the calories or take a ton of time doing it. When you have an 8 yr old and a 1 yr old at your feet in the kitchen you’ve got to be quick! This dish did the trick. This was a Weight Watcher recipe, but I changed it up because I wanted some more flavors and it came out great!

3 1/2 cup(s) fat-free chicken broth, or vegetable broth

1 cup(s) uncooked cornmeal, in the form of instant polenta

1/2 tsp table salt

1/4 tsp black pepper

2 tsp olive oil

1/2 cup mushrooms

2 tsp(s) garlic, diced

1/4 cup(s) shallots, chopped

2 cup(s) fresh spinach, baby leaves, stems removed, chopped

1/2 cup(s) reduced fat feta

1/4 cup(s) fat-free milk

Heat broth to boiling over high heat in a medium-size, heavy-bottomed pot.
While waiting for the broth to boil saute the mushrooms, shallots and garlic in the olive oil.
Once the broth is boiling gradually add polenta, stirring constantly to prevent lumps; stir in salt, pepper, sautéed shallots, garlic and mushrooms. Then add the chopped spinach. (keep stirring)
Reduce heat to low and simmer until mixture is thick, stirring constantly, about 5 minutes; stir in cheese and milk. Simmer until cheese melts, about 1 minute; serve immediately. Yields about 5 1cup servings. ( The Weight Watcher recipe said 4 3/4cup servings, but there was a lot more.

You could use parmesan or even blue cheese instead of feta if you’d like. I chose to add mushrooms, shallots, garlic and feta. This recipe cooks up quick and I mean quick. Once you start adding the polenta (I used a 5 minute, quick cooking polenta) you have to keep stirring! Once you add everything you better be ready to sit down to eat. Because when you take it off the stove and it begins to cool, it will get very thick. It still tastes great, I just wished I had been better prepared! lol I was still running around trying to cut up my littlest ones food and get the table set with drinks and so on. It was delicious though and was even tasty the next day. I served it with pork tenderloin. (If I had planned it, I would have laid the sliced tenderloin on top of the polenta mixture.) Oh and if you think your kids might not care for it… think again. Josie finished all of her creamy polenta before she started on the meat!