Baked Spinach-Ricotta Dumplings
Photography by Sarah Anne Ward
Recipe by Selma Brown Morrow
- 4Servings
Ingredients
- 6 oz. tube polenta ( 1/3 of an 18-oz. package), chopped
- 3/4 cup fresh ricotta
- 1/2 cup panko
- 1/4 cup grated Parmesan
- 1 cup fresh spinach
- 3 cups marinara sauce, warmed
shaved Parmesan and sliced fresh basil, for garnish
Preparation
In food processor, pulse first 4 ingredients until blended, 15 to 20 seconds. Add spinach and pulse until finely chopped; season. Drop tablespoonfuls onto parchment-lined baking sheet. Bake at 475° until golden on bottom, 15 minutes. Divide marinara among shallow bowls; top with dumplings. Top with cheese and basil.
