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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 388.5
  • Total Fat: 17.2 g
  • Cholesterol: 14.9 mg
  • Sodium: 1,733.3 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 7.8 g
  • Protein: 13.4 g

View full nutritional breakdown of Joanie's Polenta Atop Spinach Marinara calories by ingredient
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Joanie's Polenta Atop Spinach Marinara

Submitted by: MOSTLYH2O

Introduction

This is a delicious and quick recipe using one of those premade polenta "chubs". This is a delicious and quick recipe using one of those premade polenta "chubs".
Number of Servings: 3

Ingredients

    1 polenta chub, sliced into 9 pieces
    2 Tbsp olive oil, divided
    1 jar marinara sauce, any type
    1 large bunch spinach, thoroughly washed and spun dry
    1 jalapeno pepper, sliced thin (totes optional)
    1 clove garlic, minced
    2 oz fontina or mozzarella cheese, shredded
    Garlic granules
    Dried oregano
    Salt
    Pepper
    Fresh basil leaves, shredded

Tips

You could really put ANY veg in with the marinara; broccoli, zucchini, kale, whatever. I think the spinach is particularly good though because it gets kind of "pillowy-soft" in the marinara.


Directions

-Preheat oven to 400 degrees
-Slice polenta and dab with olive oil, season with salt, pepper, oregano and garlic granules
-Place polenta on silpat on a baking sheet (or spray the cooking sheet with oil) and bake for 15 minutes (you will be turning and baking them more)
-While polenta is in the oven, heat 1 Tbsp olive oil over medium-high heat in a largish skillet.
-Add the spinach all at once and turn constantly with tongs until wilted and soft, about 1-2 minutes
-Add the garlic and keep turning with tongs a minute or so more.
-Add the marinara sauce, reduce heat to simmer and let it simmer, uncovered, while the polenta finishes cooking.
-After 15 minutes, turn the polenta rounds and dab the new side with a little more olive oil, and divide the jalapeno slices among the rounds. Place back in the oven and continue to cook until lightly browned.
-Once polenta is browned, remove from oven, divide the cheese evenly atop all rounds and bake until cheese is melted and slightly browned, 2-3 minutes.
-Serve atop the marinara-spinach mixture; I like it in bowls. Top with fresh basil.

Serving Size: 3 3-slice servings each with 1/3 of the sauce

Number of Servings: 3

Recipe submitted by SparkPeople user MOSTLYH2O.






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