Polenta-Spinach Gratin with Panko

Name: Polenta-Spinach Gratin with Panko
Prep time: 30 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Italian
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; 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; 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 Ratings

1 Reviews

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.

By Pillsbury Kitchens

Updated November 2, 2011

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;