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
Joanie's Polenta Atop Spinach Marinara
Submitted by: MOSTLYH2OIntroduction
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.
-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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