Directions:
- Preheat oven to 350.
- Spray a 2 quart oven-proof casserole with non-stick spray.
- Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well.
- Bake for 40 minutes.
- Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes.
- Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well.
- Return to oven and bake for 5 more minutes.
- Remove from oven and allow to rest for 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.44 Kcal (776 kJ) | ||
| Calories from fat | 81.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.06g | 14% | |
|---|---|---|---|
| Cholesterol | 28.4mg | 9% | |
| Sodium | 1169.32mg | 49% | |
| Potassium | 220.64mg | 5% | |
| Total Carbs | 18.05g | 6% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 7.96g | 16% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 155.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 76.87 Kcal (322 kJ) | ||
| Calories from fat | 33.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 14% | |
|---|---|---|---|
| Cholesterol | 11.77mg | 9% | |
| Sodium | 484.7mg | 49% | |
| Potassium | 91.46mg | 5% | |
| Total Carbs | 7.48g | 6% | |
| Sugars | 0.2g | 2% | |
| Dietary Fiber | 0.77g | 7% | |
| Protein | 3.3g | 16% | |
| Vitamin C | 2.8mg | 11% | |
| Iron | 0.4mg | 5% | |
| Calcium | 64.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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