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Print this Recipe    Polenta Spinach

SPINACH POLENTA

2 1/4 cups water
1 cup yellow cornmeal
1 cup cold water
dash hot pepper sauce
pinch salt

1 cup shredded mozzarella cheese
1/4 cup shredded fresh Parmesan cheese
10-oz package frozen spinach, drained and pressed
15-oz can chunky, spicy tomato sauce

In saucepan, bring the 2 1/4 cups water to boil. In bowl, combine
the cornmeal, 1 cup cold water, Tabasco, and salt. Slowly add to
boiling water, stirring constantly. Cook and stir until mixture
returns to boil; reduce heat. Cook 10 to 15 minutes more or until
very thick, stirring frequently.

Spray a 9" pie plate with no-stick spray. Pour half of the mixture
into pie plate; spread evenly. Sprinkle with mozzarella cheese
and half the Parmesan cheese. Top with the spinach. Spoon remaining
cornmeal mixture over top and spread evenly (add a little water if
you need to). Sprinkle with remaining Parmesan cheese. Cover and
refrigerate at least 4 hours or overnight until firm.

Bake in 400F oven 30-35 minutes or until golden and heated through.
Meanwhile, heat tomato sauce; spoon over polenta slices.

Serves 4.

The original recipe called for 3/4 cup chopped green pepper instead
of the spinach; that's good too--but of course I used mixed colors
of the pepper.

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