| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal |
| 1/4 |
c |
Grated Romano or Parmesan cheese |
| 1 |
pk |
(10-oz) frozen chopped spinach, thawed and well drained |
| 2 |
|
Containers (4-oz) semisoft spiced garlic and herbs cheese |
| 2/3 |
c |
Finely chopped toasted pine nuts or almonds |
| 8 |
oz |
Shredded provolone or mozzarellacheese |
|
|
Thin sweet pepper strips |
INSTRUCTIONS
Bring 3 cups water to boiling in medium saucepan. In mixing bowl combine
cornmeal, 1 cup cold water, and 1 teaspoon salt. Slowly add cornmeal
mixture to boiling water, stirring constantly. Cook and stir till mixture
boils. Reduce heat to low; cook 10 to 15 minutes or till very thick,
stirring occasionally. Stir in Parmesan. Turn into lightly greased
15x10x1-inch pan. Cool 1 hour. Chill just till firm.
Pat spinach dry with paper towel. In bowl stir together spinach, spiced
cheese, pine nuts and 1 cup provolone.
Cut circles form the polenta, using a 2-inch round cutter. Spoon spinach
mixture atop the rounds. Place on a lightly greased baking sheet. Sprinkle
with remaining provolone or mozzarella. Cover and chill up to 24 hours.
To serve, uncover and bake in a 350 oven for 10 to 12 minutes or till
heated through. Garnish with thin strips of sweet pepper if desired. Makes
32.
Posted to recipelu-digest Volume 01 Number 205 by EABoz@aol.com on Nov 6,
1997
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