Name: Baked polenta with spinach & goat's cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 garlic cloves chopped; 2 x 400g cans chopped tomatoes; 300g fresh spinach; 500g pack ready-made polenta; 1 tbsp olive oil; 100g goat's cheese with rind, broken into chunks

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Baked polenta with spinach & goat's cheese

Baked polenta with spinach & goat's cheese

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.2 out of 5.23 ratingsRate

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This Italian vegetarian recipe is smart enough for a dinner party, but has just six ingredients

Gluten-free

Vegetarian

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A star rating of 4.7 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

3 garlic cloves

chopped
2 x 400g cans chopped tomatoes
300g fresh spinach
500g pack ready-made polenta
1 tbsp olive oil
100g goat's cheese

with rind, broken into chunks

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Nutrition: per serving

kcal240
fat10g
saturates5g
carbs26g
sugars7g
fibre6g
protein12g
salt1.6g

Method

step 1

Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
step 2

Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.

RECIPE TIPS

CAN'T GET HOLD OF READY-MADE POLENTA?

Just make up a 500g pack regular polenta following pack instructions, then pour into a baking tray (approx 21 x 29cm size) lined with baking parchment. When firm enough, slice and use as in the recipe.

Recipe from Good Food magazine, November 2010

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A star rating of 4.2 out of 5.23 ratings

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