Bridget Batson’s Weekly Running Recipe- Week 7

Baked Polenta with Ricotta, Spinach and Basil

You will need

350 degree oven and a baking dish
2 cups instant polenta
4 cups water or chicken stock
2 T low fat ricotta
½ cup spinach, cooked
2 T basil, chopped
1 cup of your favorite tomato sauce
2 T Parmesan cheese
salt & pepper

In a small pot bring the liquid to a boil and slowly whisk in the polenta stirring frequently until the liquid is absorbed about 8 – 10 minutes. Whisk in the ricotta, spinach and basil, season with salt and pepper. Pour the polenta into a baking dish, cover with tomato sauce and sprinkle with Parmesan cheese. Place into the oven for about 10 minutes or until the cheese has melted and the polenta is bubbling.

A delicious recipe thats quick and easy to make and a fun new way to get in more while grains! This can be made a few days in advance and just popped into the oven allowing a few more minutes to bake. You can also skip baking it and enjoy right away.

For more information about Bridget Batson or Gitane Restaurant, please visit

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