Polenta Florentine Recipe

Name: Polenta Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups chicken broth or 2 cups vegetable broth, 2 cups water, 2 teaspoons salt, divided, 1 teaspoon garlic powder, and more.

Yes, Polenta Florentine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta Florentine

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