This is an adaptation of ClareVH's "Recipe #84268". I feel it gives the polenta that extra Italian flair. Hearty all on it's own as a vegetarian dish (with the vegetable broth, of course) but also great as a side dish.

Ingredients

6 serv.

chicken broth or 2 cups vegetable broth↗2 cups
water↗2 cups
salt, divided↗2 teaspoons
garlic powder↗1 teaspoon
yellow cornmeal↗1 cup
butter↗1 tablespoon
frozen spinach↗2 packages
(10 ounce)
pepper↗1⁄2 teaspoon
diced tomatoes with seasonings (italian)1 can
(14 1/2 ounce)
ricotta cheese↗1 cup
parmesan cheese, shredded↗1⁄4 cup

Step-by-step instructions

1
Preheat oven to 350.
2
Spray a 2 quart oven-proof casserole with non-stick spray.
3
Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well.
4
Bake for 40 minutes.
5
Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes.
6
Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well.
7
Return to oven and bake for 5 more minutes.
8
Remove from oven and allow to rest for 5 minutes before serving.

Source: food.com

Original recipe ↗

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