Try this indulgent layered Italian polenta-spinach casserole flavored with Progresso® Tuscany chicken broth as a side dish or main dish.
Polenta-Spinach Gratin with Panko
- Prep Time 30 min
- Total 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

Make With
Progresso Broth
Instructions
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Step1In 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.
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Step2In small bowl, combine the ricotta, egg yolk, and nutmeg; set aside.
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Step3To 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.
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Step4Reserve 2 tablespoons of the marinara sauce for the top of the gratin.
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Step5Heat 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.
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Step6Spoon 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
330
Calories
15g
Total Fat
16g
Protein
31g
Total Carbohydrate
8g
Sugars
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
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