| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 10 minutes |
| Servings |
6-8
|
Ingredients
- 1 lb spinach
- 2 cups ricotta
- salt and pepper
- pinch cayenne
- 1 teaspoon lemon zest
- ¼ cup grated parmesan
- 4 oz fontina or swiss grated
- 2 tablespoon butter
- basic soft polenta
Ingredients
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|
Instructions
- Blanch spinach briefly in large pot of boiling water. 1 to 2 minutes. Drain and cool. Squeeze all excess moisture from spinach and roughly chop.
- In a large bowl, combine chopped spinach and ricotta. Season with salt and pepper, then add cayenne, lemon zest, half the Parmesan and all but 2 T of the fontina and stir well.
- Butter a 9x12 casserole dish. Ladle in half the warm, soft polenta and spread with a spatula to make a thin layer. Spoon spinach mixture evenly over it. Top with remaining soft polenta and spread to smooth surface. (may be made ahead up to this point, then covered and refrigerated. Bring to room temperate before baking.)
- Sprinkle with remaining Parmesan and fontina. Bake, uncovered, at 375 for 30-40 minutes, until nicely browned. Remove from over and let rest for 10 minutes before serving.
Recipe Notes
Adapted from the NY Times recipe