Creamed Spinach on Polenta

Name: Creamed Spinach on Polenta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: X
Ingredients: 1 tablespoon Bertolli® Cooking Olive Oil; 1 clove garlic, chopped; 1 box (10 ounce) frozen chopped spinach, thawed; 1 jar (15 ounces) Bertolli® Alfredo with Aged Parmesan Cheese Sauce; pinch crushed red pepper; 1 tube (16 ounces) prepared polenta cut into 1/4-inch-thick slices

Use this Tuscan-inspired recipe to create an eye-catching, mouth-watering appetizer for your next event. With creamy Alfredo sauce, spicy red pepper flakes and Italian polenta, this well-balanced appetizer is an instant crowd favorite.

Servings

minutes
Prep Time

minutes
Cook Time

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Ingredients
- 1 tablespoon Bertolli^® Cooking Olive Oil
- 1 clove garlic, chopped
- 1 box (10 ounce) frozen chopped spinach, thawed
- 1 jar (15 ounces) Bertolli^® Alfredo with Aged Parmesan Cheese Sauce
- pinch crushed red pepper
- 1 tube (16 ounces) prepared polenta, cut into 1/4-inch-thick slices
Directions
- Step 1: Preheat oven to 375°.
- Step 2: Heat oil in large nonstick skillet on medium heat. Add garlic; cook 30 seconds. Stir in spinach; cook 5 min., stirring frequently. Stir in sauce and red pepper. Bring to boil on high heat. Simmer on low heat 5 min. or until heated through, stirring occasionally. Season with salt and ground black pepper, if desired.
- Step 3: Arrange polenta slices on baking sheet. Top each slice with spinach mixture. Bake 10 min.

Creamed Spinach on Polenta

Ingredients

Directions

Ingredients

Directions

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