Ingredients
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2 cups chicken broth or 2 cups vegetable broth
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2 cups water
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2 teaspoons salt, divided
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1 teaspoon garlic powder
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1 cup yellow cornmeal
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1 tablespoon butter
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2 (10 ounce) packages frozen spinach
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1/2 teaspoon pepper
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1 (14 1/2 ounce) can diced tomatoes with seasonings (italian)
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1 cup ricotta cheese
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1/4 cup parmesan cheese, shredded
Instructions
- Preheat oven to 350.
- Spray a 2 quart oven-proof casserole with non-stick spray.
- Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well.
- Bake for 40 minutes.
- Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes.
- Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well.
- Return to oven and bake for 5 more minutes.
- Remove from oven and allow to rest for 5 minutes before serving.