_Winter Polenta with Pumpkin and Kale_

water
4 cup loosely packed chopped kale (or spinach)
1 cup chopped onion
1 Tablespoon minced fresh jalapeno
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
6 cloves garlic, minced
1 cup sliced mushrooms
1 (14.5 oz) can (no salt added) tomatoes, undrained and chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 oz) can mashed cooked pumpkin
Basic polenta (see below)
cooking spray
1 cup (4 oz) shredded no-fat swiss cheese (totally optional)

Heat a large Dutch oven, non-stick or sprayed with Pam. Add
onions and push around to brown a little. Add a few Tbsp
water and stir to unstick from bottom. Add Chopped Kale or
spinach and stir about 5 minutes until all is wilted and onions
are translucent. Add more water as needed to prevent
burning.

Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes.
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. Cook uncovered 3 minutes,
stirring well. Remove from heat.

Prepare basic Polenta, spread half in 11x7x2 inch baking dish
coated with non-stick spray. Spread pumpkin mixture evenly
over polenta. Sprinkle with Swiss cheese (optional) Spread
remaining polenta evenly over. Bake at 375 F for 30 minutes
or until lightly browned.. Let stand 5 minutes before serving.
Yeild 6 servings.