Baked polenta with spinach & goat's cheese

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• Lilyrose

  18 October 2010

  Lilyrose rated and commented on this recipe

  

  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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• HellsBells

  20 October 2010

  HellsBells commented on this recipe

  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!

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• Susie

  01 November 2010

  Susie rated and commented on this recipe

  

  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!

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• michelle

  20 December 2010

  michelle rated and commented on this recipe

  

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

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• Belkey

  23 January 2011

  Belkey rated and commented on this recipe

  

  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!

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• bigpants

  02 May 2011

  bigpants rated and commented on this recipe

  

  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.

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• Lisa

  17 July 2011

  Lisa rated and commented on this recipe

  

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

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• vicki1605

  21 August 2011

  vicki1605 rated this recipe

  

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• VeggieByAssociation

  26 February 2012

  VeggieByAssociation rated and commented on this recipe

  

  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...

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• Julie-Ann

  28 January 2013

  Julie-Ann rated and commented on this recipe

  

  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!

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• Tashlet

  22 April 2013

  Tashlet commented on this recipe

  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!!!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Vegetarian, Gluten-free

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

Per serving

240 kcalories, protein 12g, carbohydrate 26g, fat 10 g, saturated fat 5g, fibre 6g, sugar 7g, salt 1.6 g

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