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.

  • 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
  • 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.
  • 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.
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