NUTRITION

SERVINGS

INGREDIENTS

7 oz ground turkey

0.25 cup dry cornmeal

1 cup water

0.25 cup non-fat Greek yogurt

1 tbsp balsamic vinegar

1 tsp honey

0 tsp olive oil

1 cup fresh spinach

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small pot, bring the water to a boil, then whisk in the cornmeal and reduce heat to low, stirring occasionally until thickened.

• 2

  In a bowl, combine the ground turkey, garlic powder, onion powder, sea salt, and black pepper, then roll into small meatballs.

• 3

  Heat the olive oil in a non-stick skillet over medium heat and brown the meatballs on all sides until nearly cooked through.

• 4

  Add the balsamic vinegar and honey to the skillet, tossing the meatballs to coat until the sauce becomes a thick, sticky glaze.

• 5

  Remove the polenta from heat and stir in the Greek yogurt until completely smooth and creamy.

• 6

  Steam the fresh spinach until just wilted, then plate the polenta topped with the glazed meatballs and a side of greens.