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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is an adaptation of ClareVH's Soft Oven Polenta . I feel it gives the polenta that extra Italian flair. Hearty all on it's own as a vegetarian dish (with the vegetable broth, of course) but also great as a side dish. Ingredients:
2 cups chicken broth or 2 cups vegetable broth |
2 cups water |
2 teaspoons salt, divided |
1 teaspoon garlic powder |
1 cup yellow cornmeal |
1 tablespoon butter |
2 (10 ounce) packages frozen spinach |
1/2 teaspoon pepper |
1 (14 1/2 ounce) can diced tomatoes with seasonings (italian) |
1 cup ricotta cheese |
1/4 cup parmesan cheese, shredded |
Directions:
1. Preheat oven to 350.
2. Spray a 2 quart oven-proof casserole with non-stick spray.
3. Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well.
4. Bake for 40 minutes.
5. Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes.
6. Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well.
7. Return to oven and bake for 5 more minutes.
8. Remove from oven and allow to rest for 5 minutes before serving.
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