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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 1 Servings|
|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.
Calories per serving: 147
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!