Baked Spinach-Ricotta Dumplings

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    Baked Spinach-Ricotta Dumplings

    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.