Creamed Spinach on Polenta Use this Tuscan-inspired recipe to create an eye-catching, mouth-watering appetizer for your next event. With creamy Alfredo sauce, spicy red pepper flakes and Italian polenta, this well-balanced appetizer is an instant crowd favorite. 6 Servings 10 minutesPrep Time 10 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 tablespoon Bertolli® Olive Oil Light Taste 1 clove garlic, chopped 1 box (10 ounce) frozen chopped spinach, thawed 1 jar (15 ounces) Bertolli® Alfredo with Aged Parmesan Cheese Sauce pinch crushed red pepper 1 tube (16 ounces) prepared polenta,, cut into 1/4-inch-thick slices Directions Step 1: Preheat oven to 375°. Step 2: Heat oil in large nonstick skillet on medium heat. Add garlic; cook 30 seconds. Stir in spinach; cook 5 min., stirring frequently. Stir in sauce and red pepper. Bring to boil on high heat. Simmer on low heat 5 min. or until heated through, stirring occasionally. Season with salt and ground black pepper, if desired. Step 3: Arrange polenta slices on baking sheet. Top each slice with spinach mixture. Bake 10 min. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
