2cups coarse cornmeal (like Bob’s Red Mill Coarse Grind Cornmeal)
2⁄3cup shredded parmesan cheese, divided
fresh ground black pepper, to taste
Serving Size: 1 (189) g
Servings Per Recipe:12
Calories from Fat 104 g49 %
Total Fat 11.6 g17 %
Saturated Fat 4.5 g22 %
Cholesterol 80.6 mg 26 %
Sodium 453.3 mg 18 %
Total Carbohydrate18.8 g 6 %
Dietary Fiber 1.7 g6 %
Sugars 2.6 g10 %
Protein 9.1 g 18 %
Preheat oven to 350 and lightly grease a 9×13 inch baking dish (I use my butter wrappers to grease).
Cook the bacon in a deep skillet over medium heat until crispy around the edges, 8 to 10 minutes.
Add the onion and cook for an additional 3 to 4 minutes, or until the onion has softened.Stir in the spinach and cook for about 30 seconds, just long enough to barely wilt the spinach.Remove the skillet from the heat.
Beat the eggs in a large bowl and whisk in the milk, then whisk in the cornmeal and 1/3 cup of Parmesan cheese.Fold in the cooked bacon and spinach mixture, along with the salt and a generous quantity of black pepper.Pour into the prepared baking dish.
At this point the casserole could be covered and refrigerated overnight, then baked in the morning.
When ready to bake, pour in the 4 cups of boiling water and whisk to combine in the dish.Bake uncovered for 50 to 60 minutes.After 20 minutes, whisk thoroughly, moving the polenta out, to ensure the polenta is baking evenly.Continue baking until the polenta looks firm and golden-brown on top, and a knife comes out clean.Sprinkle the remaining 1/3 cup Parmesan over the top while the casserole is still hot.
Serve warm, cold, or hot.The polenta will be fairly soft while hot, but will firm up as it cools.Leftovers will keep in a covered container in the refrigerator for up to 5 days.