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."
photo by Debbwl
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6
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
- 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.
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Reviews
-
I like the recipe but I tweaked it a bit. I cooked the base for the polenta for thirty minutes and then added chopped onion, tomatoes, ricotta, parmesan, and the spinach and baked for another 25 minutes. Turned out perfect. -
A nice side although using only half the spinach would have been more than enough. This was made as written. Thanks for the post. -
Amazing recipe! I halved the spinach and added some pre-cooked sausage for added protein. My Gluten-Free tummy totally enjoyed it, and my non-gluten-free roommate asked if I could make it again! This is definately a repeat!! -
Delicious and so easy. I substituted steamed and drained chopped kale for the spinach. Since I didn't have diced tomatoes with italian seasonings I added a teaspoon of oregano and a teaspoon of basil to the kale before I steamed it. Hubby, who usually doesn't care for "mush" loved it!!! Thank you, I love Polenta and now will have it often.
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I halved the spinach as I only had one more box and for me that made the balance between polenta and spinach just right. I also didn't have italian seasoned tomatoes so I used regular diced and added an Italian seasonings blend. Thanks. This was yummy!
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Tweaks
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Delicious and so easy. I substituted steamed and drained chopped kale for the spinach. Since I didn't have diced tomatoes with italian seasonings I added a teaspoon of oregano and a teaspoon of basil to the kale before I steamed it. Hubby, who usually doesn't care for "mush" loved it!!! Thank you, I love Polenta and now will have it often.
RECIPE SUBMITTED BY
This is a picture of my boyfriend and me at my company's fancy holiday party in December 2007.
I graduated with my BA in musical theatre a few years ago. I'm now living in the big city doing the 9-5 thing while I try to make this acting thing work. Theatre and singing (and my boyfriend!) are what fire me up, but cooking is what chills me out. I love to come home and try a new recipe. In August 2006 I was diagnosed with a gluten allergy, and I've also been diabetic since the age of 14 so food can sometimes be a challenge; but I love experimenting in the kitchen and finding new options.
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