Photo: Karry Hosford
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Preheat oven to 400°.

Step 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.

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