Rating: 1 stars
1 Ratings
  • 5 star values: 0
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  • 1 star values: 1

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

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Herbed Polenta:

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  • 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.

Source

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.
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