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Polenta-Spinach Gratin with Panko

Try this indulgent layered Italian polenta-spinach casserole flavored with Progresso® Tuscany chicken broth as a side dish or vegetarian main dish.

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  • prep time 30 min
  • total time 1 hr 45 min
  • ingredients 14
  • servings 12
 

Ingredients

2
bags (10 oz each) baby spinach leaves
2
tablespoons extra-virgin olive oil
1
tablespoon chopped garlic
3
tablespoons fresh ricotta cheese
1
egg yolk
1/8
teaspoon freshly grated nutmeg

Polenta

2
cartons (32 oz each) Progresso® Tuscany broth chicken broth (8 cups)
2
teaspoons roasted garlic or extra-virgin olive oil
1 1/2
cups uncooked fine-grind polenta
1 1/3
cups grated Parmesan cheese

Sauce and Cheese

1
jar (24 oz) marinara sauce
1/4
cup grated Parmesan cheese
1/4
cup Progresso® plain panko crispy bread crumbs
8
oz fresh mozzarella cheese, thinly sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3-quart saucepan, heat 1 inch water to boiling. Add spinach. Cook about 2 minutes or until wilted. Immediately remove spinach to a bowl of ice water. Drain; squeeze out excess water. In 10-inch skillet, heat olive oil over medium-high heat. Add garlic to oil; cook until lightly browned. Add drained spinach; cook about 2 minutes or until wilted.
  • 2 In small bowl, combine the ricotta, egg yolk, and nutmeg; set aside.
  • 3 To make polenta, in 2-quart saucepan, heat broth, salt, and roasted garlic oil to boiling. Gradually whisk in the polenta; reduce heat to low. Cook 25 to 30 minutes, stirring frequently, until the grains are soft. Remove from heat; stir in 1 1/3 cups Parmesan cheese.
  • 4 Reserve 2 tablespoons of the marinara sauce for the top of the gratin.
  • 5 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the polenta in baking dish. Top polenta by layering with half the marinara sauce, 2 tablespoons Parmesan cheese, 2 tablespoons panko bread crumbs and half each of the mozzarella cheese and spinach mixture; repeat.
  • 6 Spoon ricotta mixture in small dollops over top of spinach mixture. Spoon reserved 2 tablespoons marinara sauce over gratin. Bake uncovered 45 to 50 minutes until bubbling and heated through to center. Allow to stand 5 minutes before serving.
  • 1 In 3-quart saucepan, heat 1 inch water to boiling. Add spinach. Cook about 2 minutes or until wilted. Immediately remove spinach to a bowl of ice water. Drain; squeeze out excess water. In 10-inch skillet, heat olive oil over medium-high heat. Add garlic to oil; cook until lightly browned. Add drained spinach; cook about 2 minutes or until wilted.
  • 2 In small bowl, combine the ricotta, egg yolk, and nutmeg; set aside.
  • 3 To make polenta, in 2-quart saucepan, heat broth, salt, and roasted garlic oil to boiling. Gradually whisk in the polenta; reduce heat to low. Cook 25 to 30 minutes, stirring frequently, until the grains are soft. Remove from heat; stir in 1 1/3 cups Parmesan cheese.
  • 4 Reserve 2 tablespoons of the marinara sauce for the top of the gratin.
  • 5 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the polenta in baking dish. Top polenta by layering with half the marinara sauce, 2 tablespoons Parmesan cheese, 2 tablespoons panko bread crumbs and half each of the mozzarella cheese and spinach mixture; repeat.
  • 6 Spoon ricotta mixture in small dollops over top of spinach mixture. Spoon reserved 2 tablespoons marinara sauce over gratin. Bake uncovered 45 to 50 minutes until bubbling and heated through to center. Allow to stand 5 minutes before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
1500mg
1500%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
15%;
Calcium
40%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.