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Ингредиенты
- 1 Tbsp. Extra virgin olive oil
- 6 x Garlic cloves, chopped
- 8 c. Minced Silverbeet, stems and leaves kept separate, (up to 10) Butter for greasing dish plus 1 Tbsp. butter
- 2 c. Lowfat lowfat milk
- 1 1/2 c. Water
- 1/2 tsp Salt
- 1 c. Cornmeal
- 3 Tbsp. Grated Parmesan cheese
- 1 c. Partskim grated mozzarella cheese
- 1/3 c. Lowfat sour cream
Инструкции
- Heat the oil in a large skillet over medium heat. Add in the garlic and cook 30 seconds, then stir in the Silverbeet stems. Pour in a few Tbsp. of water and cover the pan. Cook the stems 2 min.
- Remove the cover, the fold in the Silverbeet leaves. Cover the pan again and cook till the leaves wilt, about 3 min. Toss occasionally. Remove the pan from the heat and let cold, uncovered.
- To make the polenta preheat the oven to 400 degrees. Butter a 2 1/2quart shallow baking dish and set it nearby. Combine the lowfat milk, water, and salt in a mediumsize saucepan and bring to a boil. Reduce the heat to mediumlow and slowly drizzle in the cornmeal, whisking all the while with a wire whisk. Continue to cook and whisk the polenta till it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 min. Whisk in 2 Tbsp. of the Parmesan cheese, the 1 Tbsp. of butter, and the mozzarella cheese.
- Spread half the polenta in the baking dish. Spoon on the Silverbeet and distribute it proportionately. Drop on small spoonfuls of the lowfat sour cream and spread it with the back of a spoon. Spoon on the remaining polenta and spread it out. Sprinkle on the remaining Tbsp. of Parmesan cheese. (The casserole may be prepared to this point and refrigerated up to 24 hrs in advance. Bring to room temperature before baking.)
- Bake the polenta for 20 to 25 min, or possibly till golden brown on top and sizzling. Don't overcook it because you want to retain its creamy interior.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 6 servings | |
| Calories 191 | |
| Calories from Fat 59 | 31% |
| Total Fat 6.76g | 8% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 283mg | 12% |
| Potassium 194mg | 6% |
| Total Carbs 26.37g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.17g | 3% |
| Protein 6.05g | 10% |
