Baked Polenta With Spinach & Goat's Cheese
A flavorful combination of garlic-infused tomatoes, wilted spinach, and creamy goat's cheese come together to create a delicious and satisfying polenta bake. This dish offers a perfect blend of textures and flavors, making it a fantastic option for a comforting meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 240 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.6 milligram of sodium
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