Directions

1. Cook the potatoes until tender, drain, and mash. Allow to cool, then mix in the polenta until well combined.
2. If using fresh spinach, boil 4 minutes, drain and squeeze out extra fluid.
3. Mix the spinach, ricotta, egg yolks, Parmesan, flour, and True Lemon in a large bowl. Thoroughly mix ingredients (it will be somewhat stiff). Add a dash of salt or pepper as desired.
4. On the parchment or wax paper, spread the mashed potato and polenta mixture and roll until 1/4 inch thick, leaving a 1 inch border between the potatoes and the edge of the paper. Make sure that there are no gaps or thin spots in the potato base.
5. Spread the ricotta spinach mixture over the potatoes leaving 1 inch from all edges of the potato base uncovered.
6. Using the edge of the paper to lift, start carefully rolling into a log, using just enough pressure to roll but not pressing down. Peel the paper back as you go. At the end of rolling, roll the log back onto the parchment to wrap it, and secure with string at the ends and middle.
7. Place roulade in casserole dish and cover completely with boiling water. Simmer in a hot (375 degree) oven for 20 minutes.
8. Drain and cool completely before unwrapping. Slice before serving, and sprinkle with additional Parmesan, if desired.