Polenta with Fontina and Spinach

Polenta with Fontina and Spinach(Adapted from CL)

1 teaspoon olive oil
2 garlic cloves, minced
3 1/2 ounces chopped baby spinach
2 cups water
14 1/2 ounces chicken broth
1 cup white cornmeal
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces shredded fontina cheese

Heat oil in a medium skillet over medium-high heat. Add garlic and sauté 1 minute. Add spinach and cook until spinach wilts. Remove from heat.

In a large saucepan, add water and broth over medium-high heat. Bring to a boil and gradually add cornmeal, stirring constantly with a whisk. Bring down heat to medium and cook 20 minutes, stirring frequently. Take off rom the heat and stir in spinach mixture, salt, and pepper.

Scoop mixture into a 9" springform pan lightly coated with cooking spray. Smooth the top and place saran wrap on the surface. Place in the refrigerator for at least 2 hours

Preheat oven to 400

Remove cornmeal mixture from the springform pan and set on a baking sheet lightly coated with cooking spray. Sprinkle the cheese evenly over the top. Bake for 15 minutes or until cheese melts and begins to brown. Remove from oven and let rest 5 minutes before cutting.