Chef's Table > small plates
Rich, velvety Alfredo Sauce is flavored with aromatic garlic and spicy red pepper flakes, making the perfect base for creamed spinach.
CREATED BY
Anita Jacobson
Culinary Instructor
- Serves 6
- |
- prep time: 10 minutes
- |
- cook time: 10 minutes
Ingredients:
- 1 Tbsp. Bertolli® Classico™ Olive Oil
- 1 clove garlic, finely chopped
- 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1 jar Bertolli® Alfredo Sauce
- Pinch crushed red pepper flakes
- 1 package (16 oz.) prepared polenta, cut into ¼in.-thick slices
Directions:
1. Preheat oven to 375°.

2. Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic 30 seconds. Stir in spinach and cook, stirring frequently, 5 minutes. Stir in Sauce and red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until heated through. Season, if desired, with salt and pepper.
3. Arrange polenta on baking sheet, then evenly top each slice with spinach mixture. Bake 10 minutes.
