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Baked polenta with spinach & goat's cheese

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

  • Prep: 20 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 240
  • Carbohydrates 26
  • Saturated Fat 5
  • Sugar 7
  • Protein 12
  • Fat 10
  • Fibre 6
  • Salt 1.6

Nutrition per serving

  • Calories 240
  • Carbohydrates 26
  • Saturated Fat 5
  • Sugar 7
  • Protein 12
  • Fat 10
  • Fibre 6
  • Salt 1.6

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

Tip

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.

Method

  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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