Polenta-Spinach Gratin with Panko

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

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


cartons (32 oz each) Progresso™ Tuscany broth chicken broth (8 cups)
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

jar (24 oz) marinara sauce
cup grated Parmesan cheese
cup Progresso™ plain panko crispy bread crumbs
oz fresh mozzarella cheese, thinly sliced


  1. 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. 2 In small bowl, combine the ricotta, egg yolk, and nutmeg; set aside.
  3. 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. 4 Reserve 2 tablespoons of the marinara sauce for the top of the gratin.
  5. 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. 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.




Nutrition Information

Recipe Step Photos

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