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Name: Spinach-Topped Polenta Bites
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 pk (10-oz) frozen chopped; 1/4 c Grated Romano or Parmesan; 8 oz Shredded provolone or; 2 Containers (4-oz) semisoft; Thin sweet pepper strips; 1 c Cornmeal; 2/3 c Finely chopped toasted pine

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INGREDIENTS

1 pk (10-oz) frozen chopped
1/4 c Grated Romano or Parmesan
8 oz Shredded provolone or
2 Containers (4-oz) semisoft
Thin sweet pepper strips
1 c Cornmeal
2/3 c Finely chopped toasted pine

INSTRUCTIONS

Bring 3 cups water to boiling in medium saucepan. In mixing bowl combine cornmeal, 1 cup cold water, and 1 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir till mixture boils. Reduce heat to low; cook 10 to 15 minutes or till very thick, stirring occasionally. Stir in Parmesan. Turn into lightly greased 15x10x1-inch pan. Cool 1 hour. Chill just till firm. Pat spinach dry with paper towel. In bowl stir together spinach, spiced cheese, pine nuts and 1 cup provolone. Cut circles form the polenta, using a 2-inch round cutter. Spoon spinach mixture atop the rounds. Place on a lightly greased baking sheet. Sprinkle with remaining provolone or mozzarella. Cover and chill up to 24 hours. To serve, uncover and bake in a 350 oven for 10 to 12 minutes or till heated through. Garnish with thin strips of sweet pepper if desired. Makes 32. Posted to recipelu-digest Volume 01 Number 205 by EABoz@aol.com on Nov 6, 1997

NOTES

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Spinach-Topped Polenta Bites

1 pk (10-oz) frozen chopped
1/4 c Grated Romano or Parmesan
8 oz Shredded provolone or
2 Containers (4-oz) semisoft
 Thin sweet pepper strips
1 c Cornmeal
2/3 c Finely chopped toasted pine

Bring 3 cups water to boiling in medium saucepan. In mixing bowl combine  cornmeal, 1 cup cold water, and 1 teaspoon salt. Slowly add cornmeal  mixture to boiling water, stirring constantly. Cook and stir till mixture  boils. Reduce heat to low; cook 10 to 15 minutes or till very thick,  stirring occasionally. Stir in Parmesan. Turn into lightly greased  15x10x1-inch pan. Cool 1 hour. Chill just till firm.    Pat spinach dry with paper towel. In bowl stir together spinach, spiced  cheese, pine nuts and 1 cup provolone.    Cut circles form the polenta, using a 2-inch round cutter. Spoon spinach  mixture atop the rounds. Place on a lightly greased baking sheet. Sprinkle  with remaining provolone or mozzarella. Cover and chill up to 24 hours.    To serve, uncover and bake in a 350 oven for 10 to 12 minutes or till  heated through. Garnish with thin strips of sweet pepper if desired. Makes  32.    Posted to recipelu-digest Volume 01 Number 205 by EABoz@aol.com on Nov 6,  1997

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Nutrition

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Serving Size: 1 Serving (267g)
Recipe Makes: 1 Servings

Calories: 147
Calories from Fat: 6 (4%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 2.8mg		0 %
Potassium 60.4mg		2 %
Total Carbohydrate 31.5g		9 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 29.9g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 147

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