INGREDIENTS
1 1/2 cups
Baby spinach or baby chard, packed
1
Garlic clove, medium
3/4 cup
Italian parsley, packed fresh leaves and stems
1
Jalapeno chile, medium
1/2 tsp
Lemon, zest
4 1/2 cups
Vegetable broth, low-sodium
1 1/2 tsp
Lemon juice, freshly squeezed
1 cup
Stoneground polenta
1
Kosher salt and freshly ground black pepper
4 tbsp
Olive oil, extra-virgin
1/2 tsp
Cumin, ground
1/2 cup
Walnut, toasted halves
3/4 cup
Parmesan cheese