Polenta al Forno

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

300g spinach

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.