1bag frozen chopped spinach, thawed and squeezed dry
¾ cup sharp cheddar shredded cheese
2tablespoons sun-dried tomatoes, chopped
Instructions
Directions:Preheat oven to 350˚F. Grease bottom and sides of a 9″ glass pie plate. Bring water and salt to a boil in a medium saucepan. Lower heat. Pour in polenta, stirring until smooth and all liquid is absorbed, about 5 minutes.Meanwhile, heat oil in a medium skillet over medium heat. Add onions and sauté 5 minutes. Add garlic and allspice and sauté 1 minute more. In a large bowl, whisk eggs and ricotta cheese. Stir in spinach, ½ cup shredded cheese, sun-dried tomatoes, the polenta, and onion mixture. Transfer to prepared pie plate. Sprinkle remaining cheese on top.