Ingredients for Polenta Florentine
- Chicken Broth
- 1 cup water
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- Yellow Cornmeal
- 2 tablespoons butter
- Frozen Spinach
- 1/4 teaspoon black pepper
- Diced Tomatoes With Seasonings
- Ricotta Cheese
- Parmesan Cheese
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How to Make Polenta Florentine
- Preheat oven to 350°F (175°C).
- Spray a 2-quart oven-safe casserole dish with non-stick cooking spray.
- In the casserole dish, combine 4 cups vegetable broth, 1 cup water, 1 teaspoon salt, 1/2 teaspoon garlic powder, 2 cups coarse cornmeal, and 2 tablespoons butter.
- Stir well to ensure no lumps.
- Bake for 40 minutes, or until the polenta is set around the edges and slightly firm in the center.
- Meanwhile, thaw 10 ounces of frozen spinach. Once thawed, thoroughly squeeze out all excess water.
- Season the squeezed spinach with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Drain one 14.5-ounce can of diced tomatoes.
- Remove the polenta from the oven.
- Gently stir in the spinach, drained tomatoes, 1 cup ricotta cheese, and 1/2 cup grated Parmesan cheese.
- Stir until well combined.
- Return the casserole to the oven and bake for another 5 minutes.
- Remove from oven and let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
4g
Fat
28g
Carbs
7g
