Baked Polenta with Spinach and Cheese

Baked Polenta with Spinach and Cheese

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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
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Submitted by: CHERYLKEMP

Number of Servings: 6


    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)


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.


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Member Ratings For This Recipe

  • This is really good as written. I like to add nutmeg sometimes, it goes well with spinach. - 1/27/16

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  • 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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  • Simple and delicious. Something different from the everyday fare. Two MEGA thumbs up! - 4/21/13

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  • 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

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