Polenta Florentine

Name: 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

11 ingredients

8 steps

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

Directions

1

Preheat oven to 350.
2

Spray a 2 quart oven-proof casserole with non-stick spray.
3

Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well.
4

Bake for 40 minutes.
5

Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes.
6

Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well.
7

Return to oven and bake for 5 more minutes.
8

Remove from oven and allow to rest for 5 minutes before serving.