Creamed Spinach on Polenta Recipe serves: 6
Prep Time 10 Minutes
Cook Time 10 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 210
Calories from Fat 140
Total Fat 15 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 40 mg
Sodium 740 mg
Total Carbs 13 g
Dietary Fiber 3 g
Sugars 1 g
Protein 5 g
Vitamin A 120 %
Vitamin C 2 %
Calcium 15 %
Iron 8 %

Creamed Spinach on Polenta

Ingredients

  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 clove garlic
  • 1 box (10 oz.) frozen chopped spinach
  • 1 jar Bertolli® Alfredo Sauce
  • Pinch crushed red pepper flakes
  • 1 package (16 oz.) prepared polenta, cut into 1/4-inch-thick slices

Directions

  1. Preheat oven to 375°.
  2. 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.
  3. Arrange polenta on baking sheet, then evenly top each slice with spinach mixture. Bake 10 minutes.

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