Polenta Florentine

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.