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Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving) and is gluten- and wheat-free. If you prefer, you can replace the water-cress with fresh baby spinach leaves. 330 calories; 8 g protein; 16 g fat; 42 g carb.

recipe

Egi Maccioni shows us the foolproof way to cook polenta; one secret is to pour the cooked polenta into a pie plate lined with a tea towel, which keeps the polenta warm, gives it shape, and absorbs moisture.

recipe

Serve the polenta immediately if you like it smooth and creamy or top it with sauteed mushrooms. To eat it fried, spread it into a baking dish, let it firm up, then cut it into squares to pan-fry.

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