Spinach and goats cheese polenta with roasted truss tomatoes
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!
500 g, truss
1 x 3 second spray(s)
2½ cup(s), (625ml)
Instant yellow polenta
215 g, (1 1/4 cups)
Grated parmesan cheese
Soft goat's cheese
75 g, crumbled
⅓ cup(s), small leaves
- 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.
- 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.
SERVING SUGGESTION: Mixed salad leaves.