Contributed by Angela Cleveland (Adapted from “Fat Free Recipes” at www.fatfree.com)

Basic Polenta:

1 ¼ C Cornmeal
½ tsp Salt
4 C Water

Place cornmeal and salt in large saucepan. Gradually add water, stirring constantly with a wire whisk. Bring to a boil, reduce heat to medium, cook uncovered 15 minutes, stirring frequently. Yields 4 cups.

Ingredients

Water
4 C Kale (chopped)
1 C Onion (chopped)
1 Tbs Jalapeno (minced)
3/4 tsp Ground Cumin
3/4 tsp Ground Cinnamon
6 Garlic cloves (minced)
1 C Mushrooms (sliced)
14.5 oz Canned Tomatoes (undrained and chopped)
½ tsp Salt
½ tsp Pepper
16 oz Mashed cooked pumpkin
Basic polenta (see below)
1 Tbs Oil
1 C shredded no-fat Swiss cheese (optional)

Instructions

Place oil in a large saucepan and heat. Add onions and push around to brown a little. Add a few tablespoons of water and stir. Add kale 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, and saute for 3 minutes. Stir in mushrooms, cover and cook 5 minutes. Stir in tomatoes, cover and cook another 5 minutes. Add salt, pepper, and mashed pumpkin, and stir well. Cook uncovered for 3 minutes, stirring well. Remove from heat.

Prepare basic Polenta (see above). 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 mixture. Bake at 375° F for 30 minutes or until lightly browned. Let stand 5 minutes before serving. Serves 6.

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