Polenta Florentine

This is an adaptation of ClareVH's "Recipe #84268". I feel it gives the polenta that extra Italian flair. Hearty all on it's own as a vegetarian dish (with the vegetable broth, of course) but also great as a side dish.

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 6

1 teaspoon garlic powder
2 cups water
1 tablespoon butter
1/2 teaspoon pepper
1 cup yellow cornmeal
1/4 cup parmesan cheese shredded
1 cup ricotta cheese
2 teaspoons salt divided
2 cups chicken broth or 2 cups vegetable broth
2 packages frozen spinach
1 can diced tomatoes with seasonings (italian)

Carbohydrate 32.0597394067687 g
Cholesterol 18.7105208474259 mg
Fat 7.19694181015004 g
Fiber 5.24212550696074 g
Protein 11.3115835398231 g
Saturated Fat 3.62299105182745 g
Serving Size 1 1 serving(s) (252g)
Sodium 165.792829422509 mg
Sugar 26.8176138998079 g
Trans Fat 0.910263507326045 g
Calories 227 calories

side dish

[ { "@type": "HowToStep", "text": "Preheat oven to 350." }, { "@type": "HowToStep", "text": "Spray a 2 quart oven-proof casserole with non-stick spray." }, { "@type": "HowToStep", "text": "Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well." }, { "@type": "HowToStep", "text": "Bake for 40 minutes." }, { "@type": "HowToStep", "text": "Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes." }, { "@type": "HowToStep", "text": "Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well." }, { "@type": "HowToStep", "text": "Return to oven and bake for 5 more minutes." }, { "@type": "HowToStep", "text": "Remove from oven and allow to rest for 5 minutes before serving." } ]

Polenta Florentine

Ingredients

Nutrition facts