Tortino di Polenta

Tortino di Polenta is a delightful Italian baked dish that combines creamy polenta with a medley of savory ingredients, resulting in a comforting and gluten-free meal. This dish is perfect for a cozy dinner, offering a rich flavor profile balanced with a crispy top layer.

Ingredients

• Polenta - 150g
• Water - 600ml
• Grated Parmesan cheese - 50g
• Mozzarella cheese - 100g
• Egg - 1 large
• Spinach - 100g (fresh or thawed if frozen)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutmeg - a pinch

Steps

1. Preheat your oven to 180°C (350°F).
2. In a saucepan, bring 600ml of water to a boil. Add 1 teaspoon of salt.
3. Gradually whisk in 150g of polenta, stirring continuously to prevent lumps.
4. Reduce heat to low and cook for about 15-20 minutes, stirring frequently until the polenta is thick and creamy.
5. Remove from heat and stir in 50g of grated Parmesan cheese, 1 beaten egg, and a pinch of nutmeg. Mix until well combined.
6. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 100g of spinach and sauté until wilted. Season with black pepper.
7. In a greased baking dish, layer half of the polenta mixture at the bottom.
8. Spread the sautéed spinach evenly over the polenta layer, followed by 100g of diced mozzarella cheese.
9. Top with the remaining polenta mixture, smoothing it out with a spatula.
10. Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
11. Remove from the oven and let cool for a few minutes before slicing. Serve warm.

Nutrition

• Calories: 380
• Protein: 18 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 90 mg
• Total Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.6 L

Health Benefits

• Rich in fiber from polenta and spinach, promoting digestive health.
• Provides essential vitamins and minerals, including calcium from cheese.

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