Polenta with Baby Spinach

I confess, I made this healthy dish more low-cal by using some fat-free ingredients. But you can use the regular version if you wish with regular chicken broth and cream in place of the evaporated milk.

Polenta is great to eat in winter because it's warm and creamy. Putting this whole thing together takes less than 15 minutes, and that's including chopping the spinach and boiling the broth.

Polenta with Baby Spinach
Serves 4

3½ cup fat-free chicken broth
1 cup instant polenta
½ tsp. salt
¼ tsp. black pepper
¼ tsp. ground nutmeg
2 cups baby spinach, stems removed, chopped
½ cup grated Parmigiano-Reggiano cheese
¼ cup fat-free evaporated milk

Heat broth to boiling over high heat in a medium-size, heavy-bottomed pot. Gradually add polenta, stirring constantly to prevent lumps; stir in salt, pepper, nutmeg and spinach.

Reduce heat to low and simmer until mixture is thick, stirring constantly, about 5 minutes; stir in cheese and milk. Simmer until cheese melts, about 1 minute; serve immediately. Yields about 3/4 cup per serving.