Herbed Polenta Torta with Spinach

[Guest guest]

Herbed Polenta Torta with Spinach, Mushrooms and Ricotta

 

Yield: 8 servings

 

Herbed Polenta

 

Spinach Filling

1 cup (1/4-inch-thick) tomato slices

1/2 cup (2 ounces) shredded part-skim mozzerella cheese

2 cups low-sodium spaghetti sauce

Oregano sprigs (optional)

 

Most of this recipe can be prepped in advance. The polenta " crust " must

cool completely before adding the spinach filling.

 

1. Prepare Herbed Polenta:

 

2. Prepare Spinach Filling:

 

To complete recipe:

 

1. Spread Spinach Filling over Herbed Polenta. Top with tomato slices;

sprinkle with mozzarella cheese. Place pan on a baking sheet.

 

2. Bake, uncovered, at 350 degrees for 1 hour or until set. Let cool on

a wire rack 10 minutes. Chill 2 hours or until set. Cut into 8 wedges;

serve with spaghetti sauce. Garnish with oregano sprigs, if desired.

Yield: 8 servings (serving size: 1 wedge and 1/4 cup sauce).