Recipe ingredients and directions:
SPINACH POLENTA
2 1/4 cups water
1 cup yellow cornmeal
1 cup cold water
dash hot pepper sauce
pinch salt
1 cup shredded mozzarella cheese
1/4 cup shredded fresh Parmesan cheese
10-oz package frozen spinach, drained and pressed
15-oz can chunky, spicy tomato sauce
In saucepan, bring the 2 1/4 cups water to boil. In bowl, combine
the cornmeal, 1 cup cold water, Tabasco, and salt. Slowly add to
boiling water, stirring constantly. Cook and stir until mixture
returns to boil; reduce heat. Cook 10 to 15 minutes more or until
very thick, stirring frequently.
Spray a 9" pie plate with no-stick spray. Pour half of the mixture
into pie plate; spread evenly. Sprinkle with mozzarella cheese
and half the Parmesan cheese. Top with the spinach. Spoon remaining
cornmeal mixture over top and spread evenly (add a little water if
you need to). Sprinkle with remaining Parmesan cheese. Cover and
refrigerate at least 4 hours or overnight until firm.
Bake in 400F oven 30-35 minutes or until golden and heated through.
Meanwhile, heat tomato sauce; spoon over polenta slices.
Serves 4.
The original recipe called for 3/4 cup chopped green pepper instead
of the spinach; that’s good too–but of course I used mixed colors
of the pepper.
Category: Bean Cereals Recipes
