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Polenta-Spinach Gratin with Panko

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

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Try this indulgent layered Italian polenta-spinach casserole flavored with Progresso® Tuscany chicken broth as a side dish or vegetarian main dish.

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.

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; 24%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 45mg; 16%
Sodium: 1500mg; 62%
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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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