Baked Polenta with Spinach and Cheese
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(11)
  • Number of Servings: 6
Ingredients
2 tablespoons extra-virgin olive oil1 large white onion, thinly sliced2 garlic cloves, minced1/4 teaspoon dried crushed red pepper1 pound spinach3 1/2 cups water1 teaspoon salt1 cup polenta (coarse cornmeal) or yellow cornmeal1 cup part-skim ricotta cheese2 large eggs2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)
Directions
Preheat oven to 350�F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; saut� until tender, about 15 minutes. Stir in garlic and crushed red pepper, then spinach; cover and cook until spinach is tender, stirring occasionally.

Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.

At the same time bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.

Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of spinach mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, spinach, and cheese.

Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DIVAKNITTING.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 284.1
  • Total Fat: 12.6 g
  • Cholesterol: 34.8 mg
  • Sodium: 329.9 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 19.9 g

Member Reviews
  • ARYLKO
     This is really good as written. I like to add nutmeg sometimes, it goes well with spinach. - 1/27/16
  • CERAMIRN
     I made this dish with Swiss chard. I used 1.5 cups of low fat mozzarella and 2 oz of Romano for that nice sharp bite. I did not use the onions, bumped up the garlic and added 6 oz mushroom saut�ed only in pan spray. I also added some basil, thyme, parsley and rosemary from my garden. Excellent! - 6/23/13
  • CD13748720
     Really sensational - I opted to mix my spinach with about half a pound of mixed organic "power greens", I also added about a tablespoon of minced sage to the onions, garlic, and crushed red pepper. Really delicious! Very satisfying. - 3/14/13
  • ELRIDDICK
     Thanks for sharing - 4/20/21
  • CD1987279
     sensational - 3/27/21
  • RO2BENT
     Careful with the fat - 2/27/21
  • FISHGUT3
     thanks - 2/7/21
  • ZRIE014
     tasty - 11/21/20
  • PIZZA5152
     Excellent just as it is - 11/11/20
  • ARTJAC
     NICE - 8/31/20
  • CD6913562
     Very nice! - 6/15/20
  • 1HAPPYSPIRIT
     It turned out better than I expected! - 6/6/20
  • PWILLOW1
     Excellent. - 6/1/20
  • HOTPINKCAMARO49
     Awesome! - 5/4/20
  • NELLJONES
     Really good! - 9/7/19
  • MICHELLE_391
     This. Is. Phenominal. It's wonderful as written, but the basic recipe lends itself to any filling. - 4/22/18
  • SONYALATRECE
     Going to try this recipe soon! - 4/6/18
  • LOFSTI
     Great to see this recipe. My mother in law made something similar as a meal and added tomato sauce and sausage. This one is a keeper! Like the versatility of it. Polenta is a favorite side dish even plain and this makes it a special entree. Will try mushrooms as someone suggested, and herbs. - 9/5/16
  • CD13370898
     Simple and delicious. Something different from the everyday fare. Two MEGA thumbs up! - 4/21/13



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