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1
Heat a large Dutch oven, non-stick or sprayed with cooking spray.
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2
Add onions and push around to brown a little.
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3
Add a few tablespoons water and stir to unstick from bottom.
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4
Add Chopped Kale or spinach and stir about 5 minutes until all is wilted and onions are translucent.
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5
Add more water as needed to prevent burning.
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6
Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes.
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7
Stir in mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook 5 minutes, Add salt, pepper and mashed pumpkin and stir well.
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8
Cook uncovered 3 minutes, stirring well.
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9
Remove from heat.
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10
Prepare basic Polenta, spread half in 11x7x2 inch baking dish coated with non-stick spray.
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11
Spread pumpkin mixture evenly over polenta.
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12
Sprinkle with Swiss cheese (optional) Spread remaining polenta evenly over.
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13
Bake at 375F (190C) for 30 minutes or until lightly browned.
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14
Let stand 5 minutes before serving.
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15
Yeild 6 servings.
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16
Basic Polenta: 1 1/4 cups cornmeal 1/2 teaspoon salt 4 cups water 1.
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17
Place cornmeal and salt in large saucepan.
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18
Gradually add water, stirring constantly with a wire wisk.
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19
Bring to a boil, reduce heat to medium, cook uncovered 15 minutes, stirring frequently.
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20
Yeild 4 cups.
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21
2.
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22
Microwave method: Place cornmeal and salt in a 3 quart Gradually add water, stirring until blended.
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23
Cover, microwave on HIGH 12 minutes, stirring every 3 minutes.
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24
Let stand covered 5 minutes.
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25
I made this two times, the first time I couldn't find kale in the particular grocery store that I went to so I used spinach.
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26
I used the microwave method for polenta since I tend to scorch things and it worked great.
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27
The first 2 times I stirred I wasn't sure it was going to thicken by the time it finished it was perfect and it sure is easy to just set the timer for 3 minutes and stir when it beeps.
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28
The non-fat cheese is totally optional, in fact I shredded it then forgot to put it in the first time .
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29
It is fine without cheese, but the cheese tasted good on the microwaved leftovers too.
