Polenta al Forno With Spinach, Ricotta and Fontina

5.0(634)

by David Tanis

ItalianDinner, Weeknight, Main Course

Servings

(6–8)

Total time

1h 30m

Calories / serving

—

Ingredients (9)

serves

Instructions (4 steps)

01Blanch spinach briefly in a large pot of boiling water, 1 to 2 minutes. Drain and cool. Squeeze all excess moisture from spinach and roughly chop.
02In a large bowl, combine chopped spinach and ricotta. Season with salt and pepper, then add cayenne, lemon zest, half the Parmesan and all but 2 tablespoons of the fontina and stir well.
03Butter a 9- by 12-inch casserole dish. Ladle in half of the warm, soft polenta and spread with a spatula to make a thin layer. Spoon spinach mixture evenly over it. Top with remaining soft polenta and spread to smooth the surface. (May be made ahead up to this point, then covered and refrigerated. Bring to room temperature before baking.)

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Not rich — missing servings, total time, or calories.