Baked polenta with spinach & goat's cheese

Baked polenta with spinach & goat's cheese

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(18 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4
This Italian vegetarian recipe is smart enough for a dinner party, but has just six ingredients

Nutrition and extra info

  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal240
  • fat10g
  • saturates5g
  • carbs26g
  • sugars7g
  • fibre6g
  • protein12g
  • salt1.6g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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


  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.

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Comments, questions and tips

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2nd May, 2011
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.
23rd Jan, 2011
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!
20th Dec, 2010
This recipe is really tasty. I add mushrooms & bake low in the oven for about 30 mins to let the flavours develop.
1st Nov, 2010
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!
20th Oct, 2010
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!
18th Oct, 2010
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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