Baked polenta with spinach & goat's cheese
Ingredients
- Step 1 3 garlic cloves , chopped
- Step 2 2 x 400g cans chopped tomatoes
- Step 3 300g fresh spinach
- Step 4 500g pack ready-made polenta
- Step 5 1 tbsp olive oil
- Step 6 100g goat's cheese with rind, broken into chunks
Calories: 240
Carbohydrate: 26 g
Protein: 12 g
Fat: 10 g
Cook time: 40 minutes
Prep time: 20 minutes
Total time: 60 minutes
Servings: 4
TAGS
Dinner
Main course
Mediterranean
Josh Eagleton
30-60 minute
4 serving
400 kcal or less
Entertaining
Everyday
Goat's Cheese
Good Food
Main
Midweek meal
Polentum
Polentum
spinach
Vegetarian bake
Vegetarian
Directions
- 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.