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Polenta-Spinach Gratin with Panko

Polenta-Spinach Gratin with Panko
  • Prep 30 min
  • Total 1 hr 45 min
  • Ingredients 14
  • Servings 12
Try this indulgent layered Italian polenta-spinach casserole flavored with Progresso® Tuscany chicken broth as a side dish or vegetarian main dish.
Updated November 2, 2011
Make With
Make With
Progresso Broth

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

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
1500mg
62%
Potassium
510mg
15%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
9%
Sugars
8g
Protein
16g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
15%
15%
Calcium
40%
40%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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