Baked polenta with spinach & goat’s cheese

SERVES 4 ● PREP 20 minS ● COOK 20 minS Easy

3 garlic cloves, chopped
800g chopped tomatoes
300g fresh spinach
500g ready-made polenta
1 tbsp olive oil
100g goat’s cheese with rind, broken into chunks

1 Heat oven to 220C and boil the kettle. in a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted.
Rinse in cold water and squeeze out all the excess water you can with your hands.
Roughly chop, season, and scatter on top of the tomatoes.
2 Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling. Serve hot.

PER SERVING 240 kcals, protein 12g, carbs 26g,
fat 10g, sat fat 5g, fbre 6g, sugar 7g, salt 1.6g