Speedy Spinach-Polenta "Pie"

Serves 8.  30 minutes or less

1 T. olive oil
1 medium sized red onion, diced (about 1 cup
2 tsp. fennel seeds
1 10-oz. pkg. frozen choppedspinach
1 cup quick cooking polenta
2/3 cup crumbled feta cheese
1/2 cup coarsely chopped walnuts or hazelnuts
1 T. balsamic vinegar
1/4 tsp ground nutmeg

1. lightly coat bottom and sides of a 2-inch pie plate with non-stick cooking spray
2. Heat oil in large pot over medium-high heat.  Cook onions and fennel seeds 5 minutes, or until onions are lightly browned, stirring frequently.
3. Add block of frozen spinach and 3 cups water, and bring to a boil. Cover, reduce heat to medium and cook 3 minutes.  Break up block of spinach with wooden spoon and cook 3 minutes more.
4. Stir in polenta with fork.  Return to a boil.  Add 1 cup water.  Cover , and cook 3-5 minutes, or until mixture is thick, stirring occasionally.
5. Fold in feta, walnuts, vinegar, and nutmeg.  Season to taste with salt and pepper.  Transfer to prepared pie plate, and smootha top with spatula.  Cool 10 minutes, or until polenta has set.  Slice into wedges, and serve warm.

per serving: 169 cal., 6g prot; 9g total fat (2.5 g sat fat) 17g carb; 11 mg chol; 263 mg sod; 2g fiber; 2g sugars.

fromVegetarian Times, Sept 05