Polenta and Provolone Spinach Bake
This hearty vegetarian meal is equally at home for brunch or dinner balanced with a crisp green salad.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 197 |
| pro | 10 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 16 g |
| fibre | 2 g |
| chol | 157 mg |
| sodium | 342 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 12% |
| vit A | 35% |
| vit C | 5% |
| folate | 30% |
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1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) cornmeal
2 tbsp (25 mL) butter
4 cups (1 L) baby spinach
1/2 cup (125 mL) thinly sliced red onion
6 eggs
1/2 cup (125 mL) milk
3/4 cup (175 mL) shredded provolone cheese
Preparation:
In large saucepan, bring 4 cups (1 L) water, salt and pepper to boil over high heat; reduce heat to low. Gradually whisk in cornmeal; simmer, stirring often with wooden spoon, until thick enough to mound on spoon, about 5 minutes. Stir in butter. Spread in greased 9-inch (2.5 L) springform pan. Arrange spinach over top; sprinkle with onion.
In bowl, whisk eggs with milk; pour over onion. Sprinkle with cheese. Bake on rimmed baking sheet in 400°F (200°C) oven until cheese is golden and eggs are set, about 40 minutes. Let stand for 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Rewarm in 350°F/180°C oven for 15 minutes.)
Additional Information
Source
Canadian Living Magazine: May 2005
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