Polenta with Fontina and Spinach

Ingredients

• 0.3 teaspoon pepper black
• 14.5 ounce less-sodium chicken broth fat-free canned
• 2  garlic cloves minced
• 2 ounces parmesan cheese shredded
• 1 cup polenta 
• 0.5 teaspoon salt 
• 3.5 ounces pkt spinach chopped
• 2 cups water 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• knife
• whisk
• plastic wrap
• springform pan

Directions

1. Heat a medium nonstick skillet coated with cooking spray over medium-high heat.
2. Add garlic; saut 1 minute.
3. Add spinach; cook 1 minute or until spinach wilts.
4. Remove from heat.
5. 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.
6. Remove from heat; stir in spinach mixture, salt, and pepper.
7. 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.
8. Preheat oven to 40
9. Remove polenta from pan; place on a baking sheet coated with cooking spray.
10. Sprinkle the cheese evenly over polenta.
11. Bake at 400 for 15 minutes or until cheese melts and begins to brown.
12. Remove from oven; cool 5 minutes.
13. Cut polenta into wedges, using a sharp knife.
14. Serve immediately.