Last week I made some spinach-pesto roll-ups for Ladies Poker Night (yep — I donate $10 a month for some awesome company once a month under the guise of “poker”). I was a little too shy to take a picture at the host’s house, but here’s the basics.
Place all of the following in a food processor and combine:
4 oz of Neufchatel cheese
3-4 cloves of garlic
8 oz of frozen spinach, defrosted and squeezed dry
1 small onion, diced and sauteed
1/2 cup of feta
1/3 cup of pesto
Spread a layer evenly over a store bought pizza crust. I used about 1 cup, if that. Roll up the crust, length-wise, and slice into spirals. Place spirals on greased cookie sheet and back according to pizza crust directions.
So, I had a lot left over, and I decided to get creative in the kitchen to see how I could use what was in the cupboards, only. I had no pasta to mix and no more pizza crust. I then found a bag of cornmeal and decided to make polenta. In the past I have cooked the cornmeal and made layers with mozzerella cheese, I thought I might as well try this with my pesto, spinach mixture.
This recipe was first made by mom, as found in the Betty Crocker’s International Cookbook.
combine 1 cup of cornmeal with 3/4 c of water in a 2 qt saucepan. Stir to incorporate. Add 3 1/4 c of boiling water and cook over medium heat, stirring constantly until it thickens and boils. Cover and simmer for about 10 minutes, stirring occasionally.
I a greased caserole dish, spread about 1/3 of the mixture. Dot with the leftover spinach-pesto mixture. Layer another 1/3 of the mixture and dot again with the pesto. Finally top with the last 1/3 of the cornmeal mush. Bake uncovered for about 15 to 20 minutes at 350.
Really, it was quite tasty and quite the comfort food on the shortest day of the year. I somehow forgot to take a picture of the final piece but you’ll have to take my word for it!