Ingredients
Scale
- 1 cup polenta
- 2 cups vegetable broth
- 1 cup pumpkin puree
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian herbs
- Salt and pepper to taste
Instructions
- In a large pot, bring the vegetable broth to a boil. Gradually whisk in the polenta and cook until thickened (about 5 minutes).
- In a sauté pan over medium heat, heat olive oil. Sauté onion until translucent (about 5 minutes), then add garlic and cook for another minute. Stir in spinach and Italian herbs; cook until spinach wilts (about 2–3 minutes). Season with salt and pepper.
- Grease a baking dish with olive oil. Layer half of the polenta in the dish, followed by the spinach mixture, then top with remaining polenta and shredded mozzarella.
- Preheat oven to 375°F (190°C) and bake for 25-30 minutes until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg