Polenta with Pumpkin and Kale

• 1 x water
• 4 cups kale loosely chopped, or spinach
• 1 cup onions chopped
• 1 tablespoon jalapeno pepper minced fresh
• 3/4 teaspoon cumin ground
• 3/4 teaspoon cinnamon ground
• 6 cloves garlic minced
• 1 cup mushrooms sliced
• 14.5 ounces tomatoes, canned undrained and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 16 ounces pumpkin puree (canned) cooked, mashed
• 1 x polenta see below
• 1 cup swiss cheese optional

1. Heat a large Dutch oven, non-stick or sprayed with cooking spray.
2. Add onions and push around to brown a little.
3. Add a few tablespoons water and stir to unstick from bottom.
4. Add Chopped Kale or spinach and stir about 5 minutes until all is wilted and onions are translucent.
5. Add more water as needed to prevent burning.
6. Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes.
7. Stir in mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook 5 minutes, Add salt, pepper and mashed pumpkin and stir well.
8. Cook uncovered 3 minutes, stirring well.
9. Remove from heat.
10. Prepare basic Polenta, spread half in 11x7x2 inch baking dish coated with non-stick spray.
11. Spread pumpkin mixture evenly over polenta.
12. Sprinkle with Swiss cheese (optional) Spread remaining polenta evenly over.
13. Bake at 375F (190C) for 30 minutes or until lightly browned.
14. Let stand 5 minutes before serving.
15. Yeild 6 servings.
16. Basic Polenta: 1 1/4 cups cornmeal 1/2 teaspoon salt 4 cups water 1.
17. Place cornmeal and salt in large saucepan.
18. Gradually add water, stirring constantly with a wire wisk.
19. Bring to a boil, reduce heat to medium, cook uncovered 15 minutes, stirring frequently.
20. Yeild 4 cups.
21. 2.
22. Microwave method: Place cornmeal and salt in a 3 quart Gradually add water, stirring until blended.
23. Cover, microwave on HIGH 12 minutes, stirring every 3 minutes.
24. Let stand covered 5 minutes.
25. I made this two times, the first time I couldn't find kale in the particular grocery store that I went to so I used spinach.
26. I used the microwave method for polenta since I tend to scorch things and it worked great.
27. The first 2 times I stirred I wasn't sure it was going to thicken by the time it finished it was perfect and it sure is easy to just set the timer for 3 minutes and stir when it beeps.
28. The non-fat cheese is totally optional, in fact I shredded it then forgot to put it in the first time .
29. It is fine without cheese, but the cheese tasted good on the microwaved leftovers too.

water, onions, jalapeno pepper, cumin ground, cinnamon ground, garlic, mushrooms, tomatoes, salt, black pepper, pumpkin puree, polenta, swiss cheese

Taken from recipeland.com/recipe/v/polenta-pumpkin-kale-46188 (may not work)