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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5th Jul, 2018
Meant to rate full stars!
5th Jul, 2018
Really nice side we had with steak. It was for 2 so halved the polenta and tomatoes. Sautéed the garlic and onion with tomatoes and reduced a bit. Didn't bother with the spinach as had none in.
4th Sep, 2017
Made this recipe this evening. I quite enjoyed it, although I do have some suggestions... The recommendation with the garlic should be to cook it first either in a pan or in the sauce- or at least mince it as it overpowered the dish. It's a good thing I like garlic! The tomatoes were still quite sharp and unfortunately the sauce overall was quite watery. My 8 year old enjoyed it, 6 year old hated it, and my carnivore husband was pining for meat so may need to make some tweaks for next time. It was my first time trying polenta and with some adjustments could become a regular in our house.
5th May, 2014
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!
30th Apr, 2014
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
24th Apr, 2014
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.
22nd Apr, 2013
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!!!
28th Jan, 2013
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!
26th Feb, 2012
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...
17th Jul, 2011
This was lovely, very tasty & easy to make. I'll definitley be making it again soon!


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