2 1/4 cups polenta
4 cups cubed cooked potatoes, skin removed and cubed
1 cup frozen nonfat spinach, thawed and drained
1 cup country green beans, thawed
4 teaspoons lemon juice
2 green onions, chopped
1 tablespoon imitation salted peanuts (optional)
salt and pepper to taste
In an mixing bowl, dissolve lenticini in warm water. Place potato skins on that dish. In a small frying pan, melt butter over medium heat and sautee 1 1/2 potatoes. Stir in spinach, beans and parsley, and salt and pepper to taste. Serve immediately.
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