I’ve made this successfully with home-made and with pre-made polenta before. The former was unsurprisingly the best but I certainly wouldn’t turn my nose up at the latter on a cold, wet February day.
Polenta al Forno
(serves 2 with salad)
200g home-made or pre-made set polenta, cut into 1 cm thick slices or circles
1 clove of garlic, crushed
200ml passata or home-made tomato sauce
Handful grated mozzarella
Handful grated parmesan
- Wash the spinach then add (wet) to a hot pan. Cover and shake over the heat until the spinach has completely wilted. Drain and squeeze all of the moisture out of the spinach. Chop roughly.
- Add a drizzle of olive oil or butter to the hot pan along with the garlic and chopped spinach. Cook over a med-high heat for a minute or so to cook through the garlic and dry out the spinach thoroughly. Remove from the heat.
- In a shallow oven proof dish, add a layer of polenta followed by the spinach then the tomato sauce and the mozzarella. Add one more layer of polenta and top with the parmesan and a sprinkling of pepper.
- Bake in a 190 oC oven for 40 minutes until golden and bubbling.