Polenta and Provolone Spinach Bake

Polenta and Provolone Spinach Bake

This Polenta and Provolone Spinach Bake recipe is very versatile! I used to make this all the time when we went camping! Dom used to grill pieces of this over the outdoor fire pit. Can you say yummy!!!

I’ve served this as an appetizer, or lunch with a side salad. However you choose to eat this, enjoy it!

Ingredients for Polenta and Provolone Spinach Bake:

  • 1 cup cornmeal
  • 2 tbsp butter
  • 4 cups baby spinach (chopped)
  • ½ cup thinly sliced red onion
  • 6 eggs
  • ½ cup of milk
  • 1 cup of shredded provolone cheese
  • ½ tsp each of salt and pepper

You will need an 9 inch springform pan for this.
Preheat oven to 400 F

Directions:

In large saucepan, bring 4 cups water, salt and pepper to boil over high heat; reduce heat to low. Gradually whisk in cornmeal; simmer, stirring often with a wooden spoon, (I wouldn’t leave this alone – I would just keep stirring for 5 minutes or until thick enough to mound on spoon. Spread in greased 9 inch springform pan. Arrange spinach over top; sprinkle with red onion slices.

In bowl whisk eggs with milk; pour over onion. I press down gently so that the egg mixture is spread evenly throughout the spinach and red onion slices. Sprinkle with cheese.

Bake on rimmed baking sheets until cheese is golden and eggs are set, about 40 minutes. Let stand for 10 minutes.

This is even great served at room temperature.

Serve, and enjoy!

Recipe courtesy of CanadianLiving.com (May 2005)

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