Baked polenta with spinach & goat's cheese

30-60 minutes 4 servings 400 kcal or less entertaining recipes everyday recipes goat's cheese mains midweek meal recipes polenta polenta recipe spinach vegetarian bake vegetarian recipe

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Source

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

Method

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.