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Baked polenta with spinach & goat's cheese

Baked polenta with spinach & goat's cheese

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A star rating of 4.1 out of 5.20 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal240
fat10g
saturates5g
carbs26g
sugars7g
fibre6g
protein12g
salt1.6g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, November 2010

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Overall rating

A star rating of 4.1 out of 5.20 ratings
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