A vegetarian version. Guisto's polenta is slowly cooked with Straus grassfed milk, and butter. The creamy polenta is mixed with with spinach and Berkeley's own Belfiore mozzarella cheese and then baked with a topping of more mozzarella and our housemade, vegetarian version marinara sauce for a gluten-free comfort food redolent with classic Italian flavors.
Ingredients: polenta,* Straus milk,* butter,* marinara sauce (vegetable broth (filtered water infused with onions,* carrots,* celery*), crushed tomatoes,* tomato paste,* onions,* olive oil, white wine, basil,* parsley,* carrots,* garlic,* oregano,* bay leaves,* Celtic sea salt, black pepper,* celery salt,* honey), mozzarella, spinach,* Parmigiano Reggiano, lime water for nixtamalization (calcium hydroxide and filtered water), Celtic sea salt, parsley* (*=organic)
Recipe is vegetarian, gluten-free and contains dairy.
Stovetop reheating: thaw product in refrigerator overnight, cut into pieces and place in a pan with a bit of broth or water. Lid the pan and gently steam over medium-low heat until it reaches desired temperature throughout.
Oven reheating: thaw product in refrigerator overnight, remove paper lid and cover with foil, then place in oven pre-heated to 325° for 30-40 minutes or until warm throughout.
