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Polenta with Fontina and Spinach

Photo: Karry Hosford
Yield 8 servings (serving size: 1 wedge)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 400°.

  5. 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.