Polenta Florentine
Ingredients
- 2 cups chicken broth or 2 cups vegetable broth ⓘ
- 2 cups water ⓘ
- 2 teaspoons salt, divided ⓘ
- 1 teaspoon garlic powder ⓘ
- 1 cup yellow cornmeal ⓘ
- 1 tablespoon butter ⓘ
- 2 (10 ounce) packages frozen spinach ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 (14 1/2 ounce) can diced tomatoes with seasonings (italian) ⓘ
- 1 cup ricotta cheese ⓘ
- 1/4 cup parmesan cheese, shredded ⓘ
Instructions
- Preheat oven to 350.
- Spray a 2 quart oven-proof casserole with non-stick spray.
- Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well.
- Bake for 40 minutes.
- Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes.
- Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well.
- Return to oven and bake for 5 more minutes.
- Remove from oven and allow to rest for 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
553
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).