Polenta Florentine - cooking recipe

Ingredients

2 cups chicken broth or 2 cups vegetable broth
2 cups water
2 teaspoons salt, divided
1 teaspoon garlic powder
1 cup yellow cornmeal
1 tablespoon butter
2 (10 ounce) packages frozen spinach
1/2 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes with seasonings (italian)
1 cup ricotta cheese
1/4 cup parmesan cheese, shredded

Preparation

Preheat oven to 350.
Spray a 2 quart oven-proof casserole with non-stick spray.
Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well.
Bake for 40 minutes.
Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes.
Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well.
Return to oven and bake for 5 more minutes.
Remove from oven and allow to rest for 5 minutes before serving.