Polenta gratin with spinach

Time: 50 Min.
Category: Side dishes
Complexity: medium


for a baking pan 25x20 cm

200 g coarse cornmeal
400 ml milk
2 small shallots
125 g fresh spinach
25 g goat cheese, grated
2 tbsp Grana padano cheese, grated
olive oil
salt, pepper

200 ml cream
50 goat cheese, grated
2 tbsp Grana padano cheese, grated

cherry tomatoes
garlic cloves
olive oil



Boil the milk with 400 ml of water, salt and pepper. Stir in the cornmeal and simmer for about 15-20 minutes, constantly stirring.

Chop the shallots in small pieces, sauté in olive oil, add the spinach. Stir grated cheese and spinach under polenta.

Brush a baking pan with olive oil and put polenta in it. Pour over with the cream, sprinkle with grated cheese and bake at 200 degrees for about 20-30 minutes.

Place cherry tomatoes with a few crushed garlic cloves on a baking tray covered with baking paper. Sprinkle with salt and drizzle with some olive oil. Bake at 200 degrees (grill function) for a few minutes in the oven, serve to polenta.