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5 from 1 vote

Baked polenta with grape tomatoes and spinach

Creamy polenta baked in oven with fresh spinach and grape tomatoes
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Servings: 3
Calories: 300kcal


  • 2 cup Polenta (grated or thinly cut)
  • 1 cup grape tomatoes cut into halves
  • 1 handful of spinach chopped
  • 2 tbsp goat cheese
  • 1 1/4 cup chicken or vegetable stock or water
  • 1 tbsp parmesan cheese
  • salt and pepper
  • 1-2 cloves garlic crushed
  • 1/2 tsp olive oil


  • 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


  • 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.


Calories: 300kcal