Creamed Spinach on Polenta

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    Bertolli® Alfredo
    A classic Italian favorite made with fresh cream and aged Parmesan.

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  • To easily squeeze water out of thawed frozen spinach, place it on a plate and cover it with another plate (same side up). Hold vertically and press together, over the sink, until the water stops flowing.

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.
Anita Jacobson
Culinary Instructor
See all her recipes and Bio
  • Serves 6
  • |
  • prep time: 10 minutes
  • |
  • cook time: 10 minutes
  • 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
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.