Creamy Spinach and Pepper Polenta

Ingredients

• ⅓ cup uncooked coarse-grain polenta or corn grits
• 1½ cups water
• 1 pinch salt
• ½ cup frozen chopped spinach, thawed
• ½ cup frozen chopped bell pepper, thawed
• ½ tbsp unsalted butter
• 2 tbsp grated parmesan

Method

1. Add the polenta or grits, water, and salt to a medium saucepan.
2. Bring to a boil over medium-high heat, whisking occasionally to break up any lumps, then reduce the heat to maintain a gentle simmer.
3. Cook uncovered until the mixture is thick and pulling away from the sides of the pan, about 20-30 minutes, stirring occasionally.
4. Add the spinach, bell pepper, butter, and parmesan. Stir to combine.
5. Continue cooking until heated through, about 2-4 minutes.
6. Serve warm.

Cooked vegetables can be used in place of the thawed frozen spinach and/or bell pepper, if desired. Consider using another vegetable such as mushrooms, onions, asparagus, or broccoli. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.