| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Cornmeal |
| 1/4 | c | Grated Romano or Parmesan |
| cheese | ||
| 1 | 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 | ||
| hours. |
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 2878
Calories From Fat: 1438
Total Fat: 164.1g
Cholesterol: 455.9mg
Sodium: 7941.2mg
Potassium: 1955.3mg
Carbohydrates: 149.1g
Fiber: 18.4g
Sugar: 30.2g
Protein: 208.3g