Polenta-Spinach Gratin with Panko

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

Minutes

Total Time

1:45

Hr:Mins

Makes

12

servings

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.
Makes 12 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 1500mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 16g;
Percent Daily Value*:
    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.