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Stuffed Polenta Cooking RecipesLatta / Florence South Carolina

Stuffed Polenta "Ravioli"

"New from the Kitchen"
Recipe of the Month - March 2014

Stuffed Polenta
Accompaniments: Stuffed Polenta "Ravioli"

With many people watching their intake of glute either for health or weight loss purposes, this month's recipe is a variation on last months pasta ravioli. Using polenta instead of pasta this recipe is not only gluten free, but quick and delicious. It makes a great starter for an Italian dinner or as a side dish.
Ingredients
24 slices of polenta (any variety you like)

Stuffing for 12 raviolis

2 oz pancetta, finely diced
1 teaspoon minced garlic
8 oz fresh spinach, chopped
5 oz goat cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions
To make the stuffing:

Cook the pancetta over medium heat in a non-stick skillet until slightly crisp. Add garlic and spinach and cook about 2 minutes. Spinach will wilt and reduce in volume. Add the goat cheese, salt and pepper and combine. Set aside to cool.

Spoon stuffing between 2 slices of polenta pieces, and brown on each side in a skillet coated with a little vegetable spray, until stuffing is warmed through.

Top with fresh tomato sauce.

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Abingdon Manor An Extraordinary Inn & Restaurant
307 Church Street
Latta / Florence, South Carolina 29565
(843) 752-5090 • (888) 752-5090
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Abingdon Manor
An Extraordinary Inn & Restaurant
307 Church Street
Latta / Florence, South Carolina 29565
(843) 752-5090 • (888) 752-5090
Email