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Most of this recipe can be prepped in advance. The polenta "crust" must cool completely before adding the spinach filling.

Chef Tracey Ritter
Recipe by Cooking Light March 1997


Recipe Summary test

8 servings (serving size: 1 wedge and 1/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Prepare Herbed Polenta:

  • Combine first 7 ingredients in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring cornmeal mixture to a boil, and reduce heat to medium. Cook polenta, 15 minutes, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch springform pan coated with cooking spray, spreading evenly. Let polenta cool completely until firm (about 4 hours at room temperature).

  • Preheat oven to 350°.

  • Prepare Spinach Filling:

  • Combine first 5 ingredients in a large nonstick skillet, and stir well. Cook over medium-high heat 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl, and stir in tomato, garlic powder, onion powder, artichokes, and spinach. Combine remaining ingredients in a small bowl, and stir well. Add to mushroom mixture. Stir well; set aside.

  • To complete recipe:

  • Spread Spinach Filling over Herbed Polenta. Top with tomato slices; sprinkle with mozzarella cheese. Place pan on a baking sheet.

  • Bake, uncovered, at 350° for 1 hour or until set. Let cool on a wire rack 10 minutes. Chill 2 hours or until set. Cut into 8 wedges; serve with spaghetti sauce. Garnish with oregano sprigs, if desired.


Whistling Moon Cafe, Santa Fe, New Mexico

Nutrition Facts

279 calories; calories from fat 26%; fat 8.2g; saturated fat 3.3g; mono fat 2.8g; poly fat 1.3g; protein 18.4g; carbohydrates 35.5g; fiber 3.9g; cholesterol 44mg; iron 3.2mg; sodium 707mg; calcium 304mg.