CREAMED SPINACH ON POLENTA
- Serves 6
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- prep time: 10 minute(s)
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- cook time: 10 minute(s)
Ingredients:
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1 Tbsp. Bertolli® Classico™ Olive Oil
1 clove garlic, finely chopped
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 jar Bertolli® Alfredo Sauce
Pinch crushed red pepper flakes
1 package (16 oz.) prepared polenta, cut into 1/4-inch-thick slices
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Directions:
- Preheat oven to 375°.
- Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic 30 seconds. Stir in spinach and cook, stirring frequently, 5 minutes. Stir in Sauce and red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until heated through. Season, if desired, with salt and pepper.
- Arrange polenta on baking sheet, then evenly top each slice with spinach mixture. Bake 10 minutes.
Nutrition Information per serving
Calories 210, Calories From Fat 140, Saturated Fat 6g, Trans Fat 0g, Total Fat 15g, Cholesterol 40mg, Sodium 740mg, Total Carbohydrates 13g, Sugars 1g, Dietary Fiber 3g, Protein 5g, Vitamin A 120%, Vitamin C 2%, Calcium 15%, Iron 8%
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