Spinach Polenta Torta

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* Exported from MasterCook *

 

Spinach Polenta Torta

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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6 cups water

2 cups polenta

1/2 cup salt

3 cups washed spinach finely chopped

1 1/8 cups crumbled feta cheese (though I think more

feta is always better!)

3 tablespoons tomato paste

 

 

Bring water to the boil, set heat to Medium, add salt and polenta,

stirring continuously Cook for 20-30 minutes, stirring well, or

until the polenta pulls away from the sides of the pot.

 

Over Medium heat combine spinach and 1 ½ cup cooked polenta, stir for

about 2 minutes till spinach is cooked down.

 

Pour half of the spinach polenta mix into a loaf pan spayed with

olive oil, spreading evenly, top with half the feta cheese.

 

Add second layer of plain polenta mixed with tomato paste, top with

remaining cheese.

 

Add rest of the polenta mix with spinach and pour over the other 2

layers and let cool.

 

Cover and refrigerate for several hours or overnight.

 

To serve, run a knife inside the loaf pan and loosen. Gently invert

onto a cutting board, cut slices and serve hot or cold

with a green salad.

 

crazynut.com

 

 

 

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Per Serving (excluding unknown items): 2035 Calories; 4g Fat (1.9%

calories from

fat); 50g Protein; 440g Carbohydrate; 58g Dietary Fiber; 0mg

Cholesterol;

51591mg Sodium. Exchanges: 28 Grain(Starch); 2 Vegetable; 1/2 Fat.

 

NOTES : Chupa Note: Use 6 cups of a very flavorful broth, perhaps

spiked with

1/2 t red pepper flakes and you won't need any salt.

Nutr. Assoc. : 0 0 0 0 0 0