Baked polenta with grape tomatoes and spinach
Creamy polenta baked in oven with fresh spinach and grape tomatoes
Servings: 3
Calories: 300kcal
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