Baked Polenta with Spinach and Cheese
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Baked Polenta with Spinach and Cheese calories by ingredient
Number of Servings: 6
Ingredients
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2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 pound spinach
3 1/2 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
1 cup part-skim ricotta cheese
2 large eggs
2 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; sauté 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.
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.
Member Ratings For This Recipe
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ARYLKO
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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 sautéed only in pan spray. I also added some basil, thyme, parsley and rosemary from my garden. Excellent! - 6/23/13
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CD13748720
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ELRIDDICK
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CD1987279
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RO2BENT
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FISHGUT3
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ZRIE014
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PIZZA5152
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ARTJAC
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CD6913562
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1HAPPYSPIRIT
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PWILLOW1
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HOTPINKCAMARO49
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NELLJONES
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MICHELLE_391
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SONYALATRECE
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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
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CD13370898