Baked polenta with spinach & goat's cheese

Baked polenta with spinach & goat's cheese

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(10 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
240
protein
12g
carbs
26g
fat
10g
saturates
5g
fibre
6g
sugar
7g
salt
1.6g

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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Method

  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.
  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 from Good Food magazine, November 2010

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Comments

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Nachos_84's picture

Made it today, adding more cheese on top (I am a cheese person;)). It was delicious and very easy to make. I'll try adding some "proteins" next time!

rachelexeter's picture

I have no idea how this has so many positive reviews, I found the sauce to be watery, with uncooked garlic that dominated all other flavours, it's without doubt the worst dish I've ever made from this site, which is usually great for recipes

Sazzle14's picture
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Tasty recipe, I made up 150g of polenta rather than using ready made - this seemed to be the perfect amount. Added some olives to the tomatoes to give it a bit of extra flavour. Would make again, poss with some added meat next time to satisfy the carnivores.

tashgamper's picture

Agree with previous comment!!! Don't cook 500g of regular polenta, dry weight and cooked weight are totally different!!
Made the error and had heaps of left over polenta!!!

julie-annhawkins's picture
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Delicious! I added Italian herbs to the tomatoes and nutmeg on the spinach. I used 150g of dry polenta (which was 1/4 pint in a jug), with 1 pint of water which seemed a perfect amount. Will definitely make again, but would fry the garlic with a small red onion next time to stop the smell on breath!

veggiebyassociation's picture
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Very nice... Nice flavours, fairly quick and a useful method of wilting spinach. I made my own polenta (the ready-made kind is incredibly weird - too smooth and bland and rubbery) BUT DON'T follow the instruction about "just make up a 500g pack regular polenta following pack instructions". This implies that 500g dry polenta will be needed for this recipe. I scaled down the quantity I made by more than half, but still ended up with a MASSIVE amount of cooked polenta. Dry polenta absorbs so much liquid that you wouldn't need more than, say, 150g to make the equivalent of 500g ready-made. I will now be looking for other polenta recipes...

ljl144's picture
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This was lovely, very tasty & easy to make. I'll definitley be making it again soon!

bigpants's picture
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Very simple and easy to make and we loved it. I used a combination of fresh toms and passata wihich needed using up and slighly more garlic .

Nice with sausages but equally lovely on its own with a huge salad.

Yum.

eleanormayo's picture
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I used this as a recipe as a base, and made my own polenta adding sliced black olives and parmesan. I also added the rest of the olives to the tomato base and served it with crusty bread and salad - yummy!

beefyandlamby's picture
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This recipe is really tasty. I add mushrooms & bake low in the oven for about 30 mins to let the flavours develop.

susannekaluza's picture
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I doubled the amount of spinach (could only find frozen, but it still came out lovely) and tomato sauce, but otherwise simply followed the instructions. What I got was a fast & easy dinner that tasted great! The polenta is a welcome variation to the usual pasta/rice/potoatoes, and the goats cheese add interest. Served it with focaccia bread and a crisp green salad, and both my husband and kids cleared their plates, and asked for seconds!

hellsbells1975's picture

Very and easy to prepare and tastes great!...Did make a few alterations though to make it a full meal: used some homemade passata instead of the tinned tomatos and added some leftover chorizo...Will try it with strips of cooked chicken next time...Perfect with warm crusty bread and side salad!

lilyvdk's picture
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Used feta instead of goats cheese, very easy to make, great for a quick lunch. Next time I will add some chilli to spice it up a little... lovely with sausages.

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