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Baked Polenta With Ricotta Cheese

 
One serving costs about $4.38 One serving costs about $4.38

$4.38 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,healthy,gluten free lunch,main course,main dish,dinner
spoonacular Score:92%

Spoonacular Score: 92%

 

Baked Polenta With Ricotta Cheese is a gluten free main course. One serving contains 1721 calories, 77g of protein, and 76g of fat. This recipe serves 4 and costs $4.38 per serving. Only a few people made this recipe, and 3 would say it hit the spot. If you have dashs dashes of cinnamon - not too much, romano cheese, lemon zest, and a few other ingredients on hand, you can make it. To use up the salami you could follow this main course with the Chocolate Dessert Salami as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is amazing. Try Grilled Polenta With A Creamy Lemon Caper Goat Ricotta Cheese S, Baked Polenta with Cheese and Okra, and Baked polenta with spinach & goat's cheese for similar recipes.

Ingredients

Servings:
4
4  cinnamon
cinnamon
32 oz
32 oz corn meal
corn meal
1 head
1 head fresh garlic
fresh garlic
1 Dashes
1 Dashes black fresh ground pepper
black fresh ground pepper
1
1  lemon zest
lemon zest
2
2  fresh parsley
fresh parsley
1 cup
1 cup peppers
peppers
0.25 lb
0.25 lb provolone
provolone
32 oz
32 oz ricotta cheese
ricotta cheese
1 cup
1 cup romano cheese
romano cheese
0.5 lb
0.5 lb salami
salami
1 Dashes
1 Dashes sea-salt
sea-salt
4  cinnamon
4
cinnamon
32 oz corn meal
32 oz
corn meal
1 head fresh garlic
1 head
fresh garlic
1 Dashes black fresh ground pepper
1 Dashes
black fresh ground pepper
1  lemon zest
1
lemon zest
2  fresh parsley
2
fresh parsley
1 cup peppers
1 cup
peppers
0.25 lb provolone
0.25 lb
provolone
32 oz ricotta cheese
32 oz
ricotta cheese
1 cup romano cheese
1 cup
romano cheese
0.5 lb salami
0.5 lb
salami
1 Dashes sea-salt
1 Dashes
sea-salt

Equipment

baking pan
baking pan
bowl
bowl
oven
oven
baking pan
baking pan
bowl
bowl
oven
oven


Instructions

  1. Preheat Oven 350 degrees:
  2. Drizzle olive oil over a baking pan and set aside as you prepare the cornmeal, as directed. For a richer tasting polenta, use chicken broth or bouillon seasoning in the water. Make enough polenta to line the bottom of the baking dish and to top the ricotta layer.
  3. Heat a large frying pan with a drizzle of olive oil. Add the parsley, garlic and marinated peppers. Saut until the garlic is fragrant and the parsley slightly wilted.
  4. In a large bowl combine the ricotta cheese, cinnamon, lemon zest, sea salt, pepper, grated Romano cheese and add the sauted parsley, garlic and peppers. Mix this together well.
  5. Top the first layer of polenta with the salami slices and the provolone slices. Top the salami and provolone with the ricotta mixture and then top the ricotta with another layer of polenta.
  6. Grate more Romano cheese on top of the polenta a dash of sea salt and fresh ground black pepper and bake for about 25 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.35
Ingredient
4 cinnamon
32 ounces corn meal
1 head fresh garlic
1 Dashe black fresh ground pepper
1 lemon zest
2 fresh parsley
1 cup peppers
¼ pounds provolone
32 ounces ricotta cheese
1 cup romano cheese
½ pounds salami
Price
$0.57
$2.92
$0.62
$0.03
$0.50
$0.08
$0.46
$1.51
$16.11
$2.00
$4.62
$29.41

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
1720 Calories
76g Protein
76g Total Fat
181g Carbs
76% Health Score
Limit These
Calories
1720
86%

Fat
76g
117%

  Saturated Fat
37g
232%

Carbohydrates
181g
61%

  Sugar
5g
6%

Cholesterol
206mg
69%

Sodium
2129mg
93%

Get Enough Of These
Protein
76g
154%

Phosphorus
1350mg
135%

Manganese
2mg
116%

Calcium
1026mg
103%

Selenium
69µg
100%

Vitamin B6
1mg
98%

Fiber
24g
97%

Zinc
13mg
92%

Vitamin B1
1mg
86%

Magnesium
306mg
77%

Vitamin B2
1mg
62%

Iron
9mg
52%

Vitamin B12
3µg
51%

Vitamin B3
9mg
47%

Vitamin C
34mg
42%

Potassium
1360mg
39%

Copper
0.77mg
38%

Vitamin A
1555IU
31%

Folate
115µg
29%

Vitamin B5
2mg
28%

Vitamin K
16µg
16%

Vitamin E
1mg
10%

Vitamin D
0.72µg
5%

covered percent of daily need

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