Polenta and Provolone Spinach Bake

Author: Canadian Living

This hearty vegetarian meal is equally at home for brunch or dinner balanced with a crisp green salad.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 1/2 teaspoon each salt and pepper
  • 1 cup cornmeal
  • 2 tablespoons butter
  • 4 cups baby spinach
  • 1/2 cup thinly sliced red onion
  • 6 eggs
  • 1/2 cup milk
  • 3/4 cups shredded provolone cheese

Method

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.)

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 342 mg
  • Protein 10 g
  • Calories 197.0
  • Total fat 10 g
  • Cholesterol 157 mg
  • Saturated fat 5 g
  • Total carbohydrate 16 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 35.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Polenta and Provolone Spinach Bake

Login