Frozen -- Baked Polenta with Spinach, Broth-Based Marinara Sauce and Mozzarella

Creamy polenta is cooked with Straus milk, and butter. The creamy polenta is mixed with spinach and Berkeley's own Belfiore mozzarella cheese then baked with a topping of more mozzarella and our housemade, broth-based marinara sauce for a gluten-free dish with familiar Italian flavors.

Ingredients: polenta,* Straus milk,* butter,* marinara sauce (chicken bone broth,* 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 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.