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    Watch What U Eat > Italian Recipes > Baked polenta with grape tomatoes and spinach

    Baked polenta with grape tomatoes and spinach

    Published: Dec 19, 2015 · Modified: Apr 26, 2022 by Watch What U Eat · This post may contain affiliate links · 1 Comment

    Recipe Print

    This creamy textured baked polenta with roasted tomatoes and spinach will give you one more option for your meal. This 9-ingredient dish is very easy to prepare and a great option for busy weeknights.

    baked polenta 1

    As I was brought up eating only Indian foods, I (and Tushar too) never had polenta dishes before coming to the USA. It is only when I started exploring healthy options for our meals, I came to know about this ‘polenta’ thing.

    Like myself, if you have no idea about polenta, it is a dish made from coarse cornmeal and is very common in Italian, French, and Swiss cuisine. I am feeling very glad that I explored this option as polenta is delicious and healthy. If you are familiar with it you will agree that polenta is super delicious and versatile to make into different recipes.

    baked polenta 2

    How this baked polenta is healthy?

    This recipe is healthy because it contains:

    • Polenta: it is made from coarsely ground cornmeal, that belongs to the whole grain category (see food pyramid). It is a low-carb food.
    • fresh vegetables (spinach and tomato)
    • goat cheese: is lower in fat, calories, and cholesterol compared with its bovine counterparts.

    I used pre-made organic polenta in this recipe brought from a local grocery store. It comes in a cylindrical-shaped plastic pack. However, I will later update this recipe with polenta made using cornmeal at home.

    baked polenta 3

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    Print Pin
    5 from 1 vote

    Baked polenta with grape tomatoes and spinach

    Creamy polenta baked in oven with fresh spinach and grape tomatoes
    Course: Main Course
    Cuisine: International,Italian Inspired
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings :3
    Calories :300kcal
    Author:Swati Kadam Gulati

    Ingredients

    • 2 cup Polenta (grated or thinly cut)
    • 1 cup grape tomatoes cut into halves
    • 1 handful of spinach chopped
    • 2 tablespoon goat cheese
    • 1 ¼ cup chicken or vegetable stock or water
    • 1 tablespoon parmesan cheese
    • salt and pepper
    • 1-2 cloves garlic crushed
    • ½ teaspoon olive oil

    Instructions

    • Preheat the oven at 400 F
    • Heat oil in a medium pan on medium heat. Add garlic and saute it for about 30-45 sec
    • Add polenta and chicken stock; let it boil and then lower the heat. Add goat cheese and simmer the mixture with frequent stirring for about 5 mins. Then season with salt and pepper
    • Transfer the polenta to baking pan. Top it up with spinach and tomatoes and sprinkle some parmesan cheese over it. Bake it for about 20 mins at 400 F. Serve warm

    Notes

    • This recipe can be made using cornmeal and making polenta from scratch.
    • To enjoy creamy texture of polenta, serve it warm as it tends to tighten up on cooling down.

    Nutrition

    Calories: 300kcal
    Tried this recipe?Tag us on Instagram @watchwhatueat or tag #watchwhatueat! OR leave us a comment & rating below. Your feedback is very important to us.

    This post contains affiliate links. For more information on our Affiliate and Advertising Policy, please click here.

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    About Watch What U Eat

    We are Swati and Tushar, our passion for food and cooking has now led us to share some healthy, tasty recipes and the benefits of eating certain ingredients with the goal of inspiring you to eat well and live well.

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    Comments

    1. Cara says

      March 14, 2017 at 6:09 am

      5 stars
      Hello,

      I really enjoyed this recipe, thank you for sharing it. I think almost any cheese will go well with this, not just goat cheese. I had it with a smoked mozzarella style cheese. I have two nutritional corrections. Polenta and cornmeal are very high in carbs (in fact they are almost entirely made of carbs), so your statement above about it being carb free is wrong. Also, goat milk and cheese have a slightly higher fat content than cow’s milk, the opposite of what you stated above. I would not let either of these facts stop me from making this recipe because it is so tasty and provides a hearty dose of veggies and other nutrients, but for people on a diet these may be important things to keep in mind.

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