Spinach Polenta Bake

Creamy polenta layered with sautéed spinach and herbs, topped with melted cheese and baked until golden.

Ingredients

  • 150g instant polenta
  • 600ml vegetable broth
  • 400g fresh spinach
  • 100g low-fat mozzarella, shredded
  • 30g parmesan, grated
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 tsp dried oregano
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Bring vegetable broth to a boil in a pot. Slowly whisk in polenta, stirring constantly for 5 minutes until thick. Season with salt and pepper.
  3. Heat olive oil in a large pan. Sauté garlic for 30 seconds.
  4. Add spinach in batches and cook until wilted. Season with oregano, nutmeg, salt, and pepper.
  5. Spread half the polenta in a greased baking dish. Layer with spinach mixture, then top with remaining polenta.
  6. Sprinkle mozzarella and parmesan on top.
  7. Bake for 25-30 minutes until golden and bubbling.
  8. Let rest for 5 minutes before serving.

Notes

Can be prepared ahead and refrigerated before baking. Add 10 minutes to baking time if starting from cold.

Calories estimate

Approximately 340 calories per serving