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Ingredients
- 1 c. Cornmeal
- 1/4 c. Grated Romano or possibly Parmesan cheese
- 1 pkt (10-ounce) frzn minced spinach, thawed and well liquid removed
- 2 ct (4-ounce) semisoft spiced garlic and herbs cheese
- 2/3 c. Finely minced toasted pine nuts or possibly almonds
- 8 ounce Shredded provolone or possibly mozzarellacheese
- Â Â Thin sweet pepper strips
Directions
- Bring 3 c. water to boiling in medium saucepan. In mixing bowl combine cornmeal, 1 c. cool water, and 1 tsp. salt. Slowly add in cornmeal mix to boiling water, stirring constantly. Cook and stir until mix boils. Reduce heat to low; cook 10 to 15 min or possibly until very thick, stirring occasionally. Stir in Parmesan. Turn into lightly greased 15x10x1-inch pan. Cold 1 hour. Refrigeratejust until hard.
- Pat spinach dry with paper towel. In bowl stir together spinach, spiced cheese, pine nuts and 1 c. provolone.
- Cut circles form the polenta, using a 2-inch round cutter. Spoon spinach mix atop the rounds. Place on a lightly greased baking sheet. Sprinkle with remaining provolone or possibly mozzarella. Cover and refrigerateup to 24 hrs.
- To serve, uncover and bake in a 350 oven for 10 to 12 min or possibly until heated through. Garnish with thin strips of sweet pepper if you like.
- Makes32.
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