Polenta with Creamy Spinach

• 2 (10-oz.) bags fresh spinach
• 1 tsp. vegetable oil
• 1 medium onion, finely chopped (1 cup)
• 2 cups low-fat (1%) milk or soy milk
• 2 Tbs. cornstarch
• 2 Tbs. all-purpose flour
• 1 1/4 tsp. salt or more to taste
• 2 to 3 oz. Gorgonzola cheese,crumbled (optional)
• 1 medium tomato, cut into 1/2-inch dice ( 3/4 cup)
• 1 13 cups instant (5-minute) polenta
• 4 cups water
• 1 1/2 tsp. salt
• Freshly ground black pepper

1. Fill sink with water.
2. Add spinach, removing any large stems if desired; pat down to remove any grit.
3. Transfer leaves to large pot in batches.
4. Place pot over high heat, cover and cook until spinach is just wilted, about 5 minutes.
5. Drain, rinse under cold water and drain again.
6. Squeeze to remove excess moisture.
7. Coarsely chop spinach and set aside.
8. In medium saucepan, heat oil over medium-low heat.
9. Add onion, cover and cook, stirring occasionally, until softened, about 5 minutes.
10. In small bowl, whisk together milk, cornstarch, flour and salt.
11. Increase heat to medium and gradually whisk milk mixture into onion.
12. Cook, stirring constantly, until mixture is steaming hot and thick, 3 to 5 minutes.
13. Remove from heat.
14. Stir in Gorgonzola if desired, tomato and spinach.
15. Cover to keep warm.
16. Polenta: Prepare polenta according to package directions, using 4 cups water and 1 1/2 teaspoons salt.
17. Spoon polenta into shallow bowls.
18. Top with spinach mixture.
19. Sprinkle with pepper and serve.

fresh spinach, vegetable oil, onion, lowfat, cornstarch, flour, salt, gorgonzola cheese, tomato, polenta, water, salt, freshly ground black pepper

Taken from www.vegetariantimes.com/recipe/polenta-with-creamy-spinach/ (may not work)