Polenta Stacks with Ham, Spinach, and Cheese

• 1 recipe quick polenta, firmed up, recipe follows
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 2 cloves garlic, minced
• Pinch red pepper flakes
• 12 ounces baby spinach
• Coarse salt
• 10 ounces Black Forest ham, soprasata, or coppacola
• 8 ounces gouda or fontina cheese, cut into thick slices
• 1 (15 1/2 ounce) jar marinara sauce

1. Position a rack about 6-inches from the broiler and preheat to high.
2. Cut the polenta into 8 squares and transfer to a sheet pan.
3. Pat dry with a paper towel and lightly brush with olive oil.
4. Broil until tops are browned, about 8 minutes.
5. Remove pan from oven.
6. Meanwhile, heat the olive oil in a large skillet over high heat.
7. Add the garlic and pepper flakes, stir until fragrant, about 30 seconds.
8. Put the spinach in the pan and season with salt, cook, stirring occasionally, until wilted, about 3 minutes.
9. Reserve pan.
10. Divide the wilted spinach among each polenta square.
11. Divide slices of the meat on top of the spinach and top each square with the cheese.
12. Place under the broiler until cheese melts and just begins to brown, another 4 minutes.
13. Heat the sauce in the skillet used for the spinach.
14. Ladle some sauce onto each of 4 plates.
15. Place 2 polenta cakes in the middle of each plate and serve.
16. 2 cups chicken broth, low-sodium canned or homemade
17. 2 cups whole milk
18. 3/4 cup quick-cooking polenta
19. 1/4 to 1/2 cup freshly grated Parmesan
20. 2 tablespoons unsalted butter, cut into bits
21. 1/2 teaspoon kosher salt
22. Freshly ground black pepper
23. Put the broth and milk in a medium saucepan and bring to a boil.
24. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes.
25. Pull the saucepan from the heat and whisk in the cheese, butter, salt, and pepper.
26. Pour into a baking dish.
27. Cover with plastic wrap and refrigerate until set, about 2 hours.
28. Yield: 4 to 6 servings

polenta, extravirgin olive oil, garlic, red pepper, baby spinach, salt, black forest, gouda, marinara sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/polenta-stacks-with-ham-spinach-and-cheese-recipe.html (may not work)