Serves 10 / Made from coarse cornmeal (and enlivened with fresh spinach and chopped chilies), this polenta can stand alone or make a hearty companion to fish, chicken, or meat dishes.
2 pounds spinach, tough stems removed
1. Bring a large pot of heavily salted water to a boil. Add spinach and cook for about 2 minutes, then drain. Spread out spinach on a large dishcloth; when cool, squeeze dry by rolling up in the towel.
PER SERVING (1 cup): 214 cal, 42% fat cal, 10g fat, 5g sat fat, 23mg chol, 9g protein, 24g carb, 4g fiber, 473mg sodium