- 3 garlic cloves, chopped
- 2 x 400g cans chopped tomatoes
- 300g fresh spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 500g pack ready-made polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g goat's cheese with rind, broken into chunks
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.
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.
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.