Creamy Butternut Squash Polenta With Spicy Wilted Spinach

FOOD AND STYLE
15Ingredients
30Minutes
220Calories

Ingredients

US|METRIC
  • 3 cups Spring! Water
  • 1 cup vegetable stock
  • 1 cup corn grits (for polenta)
  • 1 cup butternut squash (purée)
  • 1/4 cup freshly grated Parmesan
  • 1 tablespoon crème fraîche
  • 1 teaspoon sea salt (or to taste)
  • ground black pepper (freshly, to taste)
  • 3 tablespoons extra-virgin olive oil
  • 2 large garlic cloves (– skinned and finely chopped)
  • 1/4 teaspoon hungarian paprika
  • 1/2 teaspoon hungarian paprika (sweet)
  • 8 ounces baby spinach (– rinsed and spun dry)
  • 1/4 teaspoon sea salt (or to taste)
  • pumpkin seed oil (Toasted, as garnish)
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    NutritionView More

    220Calories
    Sodium50% DV1210mg
    Fat29% DV19g
    Protein10% DV5g
    Carbs4% DV13g
    Fiber8% DV2g
    Calories220Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat3.5g18%
    Trans Fat0g
    Cholesterol5mg2%
    Sodium1210mg50%
    Potassium560mg16%
    Protein5g10%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A190%
    Vitamin C45%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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