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Polenta With Sautéed Spinach And Red Peppers


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1/2 tsp salt

1 cup cornmeal

2 tbsp butter

1 tbsp extra-virgin olive oil

1/2 onion , finely chopped

3 cloves garlic , thinly sliced

2 sweet red peppers , diced

1/2 tsp each salt and pepper

2 (10 oz/284 g each) bags fresh spinach , trimmed

1/2 cup shredded old white Cheddar cheese

1 cup tomato-basil pasta sauce , warmed

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