Polenta with Cheese and Greens

Polenta with Cheese and Greens
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Calories 280 cals
Total Fat 7 g
Cholesterol 10 mg
Dietary Fiber 3 g
Sodium 540 mg
Protein 18 g
Total Carbohydrate 37 g

Prep Time: 25 Minutes

Time to Table: 35 Minutes

Serves: 4 (2 cups per serving)


  • 3 cups water
  • 1/4 teaspoon salt
  • 1 cup quick-cooking polenta
  • 2 cups Daisy Cottage Cheese, divided
  • 1 tablespoon olive oil
  • 1 small red onion, cut into thin wedges
  • 1/2 medium orange bell pepper, cut in strips
  • 1/2 medium yellow bell pepper, cut into strips
  • 2 cloves garlic, finely chopped
  • 1 cup halved grape tomatoes
  • 1 teaspoon salt-free seasoning
  • 6 cups baby spinach
  • 1 tablespoon slivered fresh basil


In a 2-quart saucepan, heat the water and salt to boiling; stir in the polenta; reduce heat. Simmer uncovered for 5 to 7 minutes, stirring frequently, until thickened. Stir in 1 cup of cottage cheese; heat through. Remove from heat; cover and set aside. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Cook and stir the onion, bell peppers and garlic for 3 minutes; stir in the tomatoes, seasoning and spinach. Cook and stir for 1 minute, just until the spinach brightens in color. Divide the polenta onto 4 dinner plates. Top with the spinach mixture. Wipe out the skillet. Add the remaining cottage cheese to the skillet. Heat the cottage cheese over low heat just until warmed. Spoon the warmed cottage cheese over the spinach mixture. Sprinkle each serving fresh with basil.


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