ITALIAN FLAG POLENTA

2 (10 oz) boxes frozen chopped spinach
2 ( 8 oz) jars tomato sauce
1 (1 lb) log polenta, cut into 12 slices
3/4 c shredded skim-milk mozzarella
1 TBS olive oil

1. Cook the spinach according to package directions; drain thoroughly and set aside.

2. Preheat oven to 375. Spray a 9 x 13 inch baking dish with nonstick spray. Spread 1 jar of the tomato sauce over the bottom of the dish. Set the polenta slices in a single layer over the tomato sauce, then top evenly with the spinach. Sprinkle with the shredded mozzarella., then top with the remaining jar of tomato sauce; drizzle with the oil. Bake until the cheese and sauce are bubbling, about 15 minutes. Let stand 5 minutes before serving.

Serves 4
6 POINTS

308 cal, 11g fat, 2g sat fat, 2mg chol, 603mg sod, 40g carb, 7g fib, 15g prot, 319mg calc
From Weight Watchers Cook it Quick






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