Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Stock (chicken or veggie 1/4 c Chopped fresh parsley
-may be used) 2 ts Olive oil
1 1/2 c Polenta 1 ea Clove garlic, crushed
1/2 c Grated parmesan cheese 1 bn English spinach

---------------------------SAUCE--------------------------------
1/2 c Water 1 lg Can no salt tomatoes
1 md Onion, chop fine 1 ea Tb no salt tomato paste
1 ea Clove garlic, crushed 1 c Button mushrooms, halved

Line an 8"x12" pan with baking paper. Bring stock to boil in a sauce
pan, gradually add polenta, cooking and stirring for 10 mins or until
polenta is soft and thick. Stir in cheese and parsley. Slpread
mixture evenly into the prepared pan, cover, refrigerate for 2 hrs or
till firm. Turn polenta out, cut into 16 triangles. Grill polenta
until lightly browned on both sides. Heat oil in large pan, add
garlic and spinach, cook, stirring till spinach is just wilted. Serve
polenta and spinach with tomato sauce. Mushroom and tomato sauce:
Combine water, onion, garlic in sauce pan, cook, stirring until
onion is soft and water has evaporated. Add undrained crushed
tomatoes, paste, mushrooms. Simmer, stirring, for 5 mins or until
thickened. Polenta and sauce may be prepared a day ahead. Suitable
for diabetics. Per serve fat: 5.3 grams; 310 cals. Idea from
Australian Women's Weekly Low Fat Cooking, 1995 Slightly modified and
adapted to US measures by Joell Abbott 5/95.

Submitted By JOELL ABBOTT On 05-08-95

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