BAKED POLENTA WITH SPINACH & GOAT'S CHEESE

Baked polenta with spinach & goat's cheese image

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

Provided by Good Food team

Time 40m

Number Of Ingredients 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

Steps:

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.

Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium