Recipe

A A A

• 4 oz polenta in tube , cut into 3 (1/2-inch-thick) slices
• cooking spray
• 1 oz goat cheese
• 1 tbsp chopped pecans
• 2 tbsp pomegranate juice
• 1 tsp olive oil
• 1 tsp dijon mustard
• 3 cups fresh spinach
• 1/2 cup shredded carrot

• 1 Heat a large nonstick skillet over medium heat. Spray polenta slices with cooking spray. Add to pan, and cook 5 minutes. Turn slices, and cook 5 minutes.
• 2 Shape goat cheese into a patty; coat with chopped pecans.
• 3 Combine juice, oil, and mustard in a small bowl; stir well with a whisk.
• 4 Arrange spinach and carrot on a plate. Top with polenta, pecan-crusted goat cheese, and dressing.