2 C fresh spinach or two 10 oz packages frozen
2 T balsamic vinegar
2 cloves garlic, finely chopped
1/3 C sun dried tomatoes (not packed in oil), finely chopped
1 T fresh basil, chopped (or 1 t dried chopped basil)
1/8 t crushed red pepper
1 1 lb pkg of polenta
2/3 C shredded fat-free soy 'mozzarella' or 'jack' cheese
1 C fat-free marinara sauce

If spinach is fresh, wash, dry well and remove stems, then finely chop, set aside. If frozen, drain well and dry. Sauté garlic a few minutes in balsamic vinegar and 2 T water in a large skillet, then add tomatoes, basil, and red pepper for 2 minutes more. Add spinach, sauté briefly until spinach is tender. Set aside. Slice polenta ¼ inch thick; arrange slices on a non-stick baking sheet. Place under broiler for 2 or 3 minutes until just starting to brown and remove. Spoon spinach mixture over half of the polenta slices, sprinkle with half of the soy cheese. Top with remaining polenta slices, top with remaining cheese. Return to broiler to soften cheese. Serve two to each person over a thin layer of heated marinara sauce.

6 servings, each 420 calories:   10% from fat (5.0 g),  76% from carbohydrates (84.1 g),  13% from protein (14.6 g).  Sodium 510 mg,  Fiber 3 g.

Healing Heart Hint

Polenta is a thick corn meal, similar to the outside of a tamale. It is available prepared in rolls in most natural food stores. It comes in many different flavors; all will work fine for this recipe. Polenta can also be easily made from corn grits or polenta meal.

Adding ½ C finely chopped red, yellow or orange bell peppers with the tomato creates a slightly sweeter variation.

This dish can be prepared in advance, refrigerated for up to a week, and then warmed to serving temperature briefly in an oven.

Also good as an appetizer to serve 10 or 12.

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©2005 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org