Creamy Polenta Bowl with Parmesan & Greens

Ingredients

• 1/4 cup (40 g) quick-cooking polenta
• 1 cup (240 ml) low-sodium vegetable broth
• 1/2 tsp (1 g) Italian seasoning
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 1 3/4 tbsp (11 g) Parmesan, grated
• 1 1/3 cups (40 g) spinach
• 2 1/2 tsp (8 g) sun-dried tomatoes
• 6 1/2 tbsp (98 g) plain Greek yogurt, 2%
• 1 tbsp (10 g) pumpkin seeds
• 1 tsp (5 ml) extra-virgin olive oil
• a pinch of fine sea salt

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Method

1. Heat the oven to 375°F (190°C). Whisk the polenta into the cold broth in a 6-inch (15 cm) dish with the seasoning and salt, and bake 20–25 minutes, stirring once halfway, until thick.
2. Take the dish out and stir in the cottage cheese, Parmesan, spinach and sun-dried tomatoes while it is hot enough to wilt the leaves.
3. Wait a minute, then beat in the yogurt. Finish with the pumpkin seeds and the oil.