Polenta-Spinach Gratin with Panko Recipe - Pillsbury.com

Ingredients

• 2 bags (10 oz each) baby spinach leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped garlic
• 3 tablespoons fresh ricotta cheese
• 1 egg yolk
• 1/8 teaspoon freshly grated nutmeg
• 2 cartons (32 oz each) Progresso™ Tuscany broth chicken broth (8 cups)
• 2 teaspoons roasted garlic or extra-virgin olive oil
• 1 1/2 cups uncooked fine-grind polenta
• 1 1/3 cups grated Parmesan cheese
• 1 jar (24 oz) marinara sauce
• 1/4 cup grated Parmesan cheese
• 1/4 cup Progresso™ plain panko crispy bread crumbs
• 8 oz fresh mozzarella cheese, thinly sliced