Polenta and Provolone Spinach Bake
This recipe makes 8 servings
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 |
This hearty vegetarian meal is equally at home for brunch or dinner balanced with a crisp green salad.
Ingredients
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.)
Source : Canadian Living Magazine: May 2005
- Keywords : Bake; Main Course; Vegetarian; Spinach; Cheese; Make-Ahead; Milk; Eggs;
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