Comfort food? Yes. Ordinary? No. This Italian-inspired recipe layers simple polenta with spinach, marinara sauce and cheese, making this casserole a family favorite.

• 1 package (10 oz.) frozen chopped spinach, thawed
• 3 3/4 cups (total) cold water
• 1 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/3 cup marinara sauce or spaghetti sauce
• 1/4 cup (total) finely shredded Parmesan cheese or grated Parmesan cheese

1. Use hands to squeeze thawed spinach to remove as much excess liquid as possible. Set spinach aside.

2. Preheat oven to 350°F.

3. Rub a little cooking oil or shortening in a thin layer on the inside surface of a 9-inch pie plate.

4. In medium saucepan, bring 2 3/4 cups of the water to boiling.

5. While the water is coming to a boil, stir together the remaining 1 cup water, cornmeal and salt in a small bowl. Slowly add the cornmeal mixture to the boiling water, stirring constantly.

6. Cook, stirring constantly, until mixture returns to boiling. Reduce heat to low.

7. Cook over low heat, stirring very frequently, for 7 to 12 minutes more or until mixture is very thick. Remove from heat.

8. In the prepared pie plate, layer in order: half of the cornmeal mixture, all of the marinara or spaghetti sauce, all of the spinach, half of the cheese, remaining cornmeal mixture and remaining cheese.

9. Bake, uncovered, about 40 minutes or until the gratin begins to brown around the edges.

10. Spoon cornmeal mixture onto 4 serving plates. Serve immediately.