Servings: 10

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Spinach-Stuffed Polenta


2 cups fresh spinach, stems removed, washed, well drained, dried, and finely chopped
2 tablespoons olive oil
1 clove garlic, minced
1/3 cup sun-dried tomatoes in oil, drained and finely chopped
1 tablespoon fresh basil, chopped
1/8 teaspoon crushed red pepper
1 16-ounce package Frieda’s Organic Polenta, any flavor
2/3 cup shredded mozzarella cheese


In large skillet, heat 1 tablespoon oil. Sauté garlic with tomatoes, basil, and red pepper 2 minutes. Add spinach. Sauté until spinach wilts. Set aside.

Slice polenta into 1/4-inch-thick rounds. Arrange slices on lightly oiled baking sheet. Brush with remaining olive oil. Place under broiler 4 minutes. Remove.

Spoon some spinach mixture on half of polenta slices. Sprinkle with half of cheese. Top with remaining polenta slices. Sprinkle remaining cheese on top.

Return to broiler to melt cheese. Serve immediately.

Source: Frieda’s Inc.