Polenta With Fontina And Spinach

• Olive oil-flavored cooking spray
• 2 garlic cloves, minced
• 3 cups chopped spinach (about 3 1/2 ounces)
• 2 cups water
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 1 cup polenta
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) shredded fontina or Parmesan cheese

1. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add garlic; saute 1 minute. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.
2. Combine water and broth in a large saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to medium; cook 20 minutes, stirring frequently. Remove from heat; stir in spinach mixture, salt, and pepper.
3. Spoon polenta mixture evenly into a 9-inch springform pan coated with cooking spray. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
4. Preheat oven to 400u0b0.
5. Remove polenta from pan; place on a baking sheet coated with cooking spray. Sprinkle the cheese evenly over polenta. Bake at 400u0b0 for 15 minutes or until cheese melts and begins to brown. Remove from oven; cool 5 minutes. Cut polenta into wedges, using a sharp knife. Serve immediately.

olive oil, garlic, chopped spinach, water, chicken broth, polenta, salt, black pepper, shredded fontina

Taken from www.myrecipes.com/recipe/polenta-with-fontina-spinach (may not work)