Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 plans only. Offer ends 01/12/23. See terms.
Join now
Get up to 50% off*!
Join now
Photo of Spinach and goats cheese polenta with roasted truss tomatoes by WW

Spinach and goats cheese polenta with roasted truss tomatoes

11
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
Polenta is such a versatile gluten-free staple from Europe and pairs perfectly with spinach and goat’s cheese. The creamy dish is best served with roasted cherry tomatoes and fresh little basil leaves for amazing bursts of classic Italian flavour!

Ingredients

Cherry tomatoes

500 g, truss

Oil spray

1 x 3 second spray(s)

Skim milk

2½ cup(s), (625ml)

Instant yellow polenta

215 g, (1 1/4 cups)

Baby spinach

100 g

Grated parmesan cheese

2 tbs

Soft goat's cheese

75 g, crumbled

Fresh basil

⅓ cup(s), small leaves

Instructions

  1. Preheat oven to 220°C. Place tomatoes on a baking tray and lightly spray with oil. Bake for 8-10 minutes or until skins start to split. Season.
  2. Meanwhile, combine skim milk and 1 1/4 cups (310ml) water in a medium saucepan over medium heat and bring to the boil. Gradually whisk in polenta. Cook, stirring, for 5-7 minutes or until thick and creamy. Season. Stir in spinach and parmesan. Remove from heat. Divide polenta mixture among serving plates and sprinkle with goat’s cheese. Top with the roasted tomatoes basil leaves.

Notes

SERVING SUGGESTION: Mixed salad leaves.

You might like

You might like