With just a handful of ingredients this dish can be served! I was inspired by a polenta frozen meal I saw in Trader Joe’s. I didn’t buy it, but it triggered my thoughts about cooking polenta. I hadn’t cooked it in a while and it quickly became my side dish this week at dinner.
Polenta is a Northern Italy staple and is so versatile. It can be served for breakfast, lunch or dinner and can be prepared boiled, fried, baked, or grilled. In addition, it can be served alongside just about any protein! Use a store bought version and you can have a quick side dish with fair amounts of Vitamins C and A that is low in calories and fat.
The only additional ingredients to the main ones I used to make this was light half and half, a dash of salt and pepper to taste, oregano, and onion powder. Polenta is ground corn so it has a natural mild sweet flavor to it so you don’t want to overpower that. I wanted color and not too much texture so I went with spinach which would wilt nicely in the polenta. What you’ll end up with is a wonderful creamy polenta with additional nutrients from the spinach. The butternut squash is a delightful, tasty bonus.
Feed the wellness in you!
- 1-16 oz package of cooked polenta
- 1- 5 oz package of baby spinach
- 1 cup of cubed butternut squash
- 1 cup of light half and half
- 1 tbl oregano
- 1 tbl onion powder
- salt and pepper to taste
- Cooking Spray
- Extra Virgin Olive Oil
- Sautee the baby spinach in a tbl of olive oil until slightly wilted. Set aside.
- Cook the butternut squash until cooked but slightly firm. Should not be boiled for longer than 10 minutes.
- In a large pan, spray with cooking spray and turn heat to low.
- Place your cooked polenta in the pan and mash until a softened consistency.
- Add the half and half and stir in the oregano and onion powder.
- Fold in your spinach and add the butternut squash last with a stir or two. Again the butternut squash should be firm and not soft to blend in with the polenta.
- Add salt and pepper to taste.