Polenta with Fontina and Spinach

Photo: Karry Hosford
Fontina is one of the great cheeses of Italy. It has a mild, creamy flavor and melts well, making it super-versatile. You can use almost any cheese in this side dish, though; try Parmesan for a sharper, nutty flavor.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 126
Caloriesfromfat 30 %
Fat 4.2 g
Satfat 1.7 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 5.7 g
Carbohydrate 16.9 g
Fiber 1.9 g
Cholesterol 9 mg
Iron 1.8 mg
Sodium 419 mg
Calcium 106 mg

Ingredients

Olive oil-flavored cooking spray
2 garlic cloves, minced
3 cups chopped spinach (about 3 1/2 ounces)
2 cups water
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup polenta
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded fontina or Parmesan cheese

Preparation

Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 1 minute. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.

Combine water and broth in a large saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to medium; cook 20 minutes, stirring frequently. Remove from heat; stir in spinach mixture, salt, and pepper.

Spoon polenta mixture evenly into a 9-inch springform pan coated with cooking spray. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.

Preheat oven to 400°.

Remove polenta from pan; place on a baking sheet coated with cooking spray. Sprinkle the cheese evenly over polenta. Bake at 400° for 15 minutes or until cheese melts and begins to brown. Remove from oven; cool 5 minutes. Cut polenta into wedges, using a sharp knife. Serve immediately.

Note:

Laura Werlin,

May 2002