Ingredients

2 tablespoons olive oil, divided
1 clove garlic, minced
1/3 cup dry-packed sun-dried tomatoes, soaked until softened, drained and chopped
1 tablespoon chopped fresh basil
1/8 teaspoon crushed red pepper flakes
2 cups fresh spinach, stems removed, washed, drained, and finely chopped
1 (1-pound) tube prepared polenta
2/3 cup shredded mozzarella cheese

Directions

1. Preheat broiler. In a large skillet over medium heat, heat 1 tablespoon of the oil; add garlic and cook until fragrant, about 30 seconds. Add tomatoes, basil and red pepper flakes, cook for 2 minutes. Add spinach; cook until spinach wilts. Set aside.
2. Slice polenta into 20 rounds; arrange slices on a lightly oiled baking sheet. Brush with remaining olive oil. Broil polenta 5 inches from heat source until browned, about 4 minutes.
3. Spoon some of the spinach mixture over half the polenta slices; sprinkle with half the mozzarella. Top with remaining polenta slices; sprinkle remaining cheese over. Return to broiler to melt cheese. Serve immediately, 2 pieces per person.

Recipe Courtesy of Freida's, The Specialty Produce People.

Serve these delicious morsels as a first course, or an unusual side dish with a meat, poultry or fish entree. If serving as a first course, you can make it more elegant by spooning some heated marinara sauce on a salad plate and then placing the stuffed polenta on top of sauce.

Spinach-Stuffed Polenta
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