Italian Flag Polenta

2 10oz. boxes frozen chopped spinach
2 8oz. jars tomato sauce
1 1lb. log polenta, cut into 12 slices
3/4 cup shredded skim-milk mozzarella cheese
1 TBSP olive oil

Cook the spinach according to pkg directions; drain thoroughly and set aside.

Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick spray. Spread 1 jar of the tomato sauce over the bottom of the dish. Set the polenta slices in a single layer over the tomato sauce, then top evenly with the spinach. Sprinkle with the shredded mozzarella, then top with the remaining jar of tomato sauce; drizzle with the oil. Bake until the cheese and sauce are bubbling, about 15 minutes. Let stand 5 minutes before serving.

Serves 4

Points per serving: 6