Polenta gratin with spinach

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

Ingredients:

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
salt

 

Preparation:


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.