Category: main course
Origin: Italy
Preparation Time: 5 minutesCooking Time: 25 minutes
Ingredients:
serves 2
100g quick-cook polenta
50g cherry tomatoes
50g spinach
50g goat's cheese
serves 2
100g quick-cook polenta
50g cherry tomatoes
50g spinach
50g goat's cheese
1/2 red pepper
1 garlic clove
olive oil
salt, pepper
Preparation:
salt, pepper
Preparation:
1. Preheat the oven at 200C
2. Cut the half red pepper into strips
3. Place the cherry tomatoes and the red pepper strips on an oven-proof tray and drizzle olive oil on top
4. Place in the oven for 20 minutes
5. Meanwhile, in a frying pan, heat up a little olive oil, add the chopped garlic, after 1 minute, add the spinach and let it reduce on medium heat
2. Cut the half red pepper into strips
3. Place the cherry tomatoes and the red pepper strips on an oven-proof tray and drizzle olive oil on top
4. Place in the oven for 20 minutes
5. Meanwhile, in a frying pan, heat up a little olive oil, add the chopped garlic, after 1 minute, add the spinach and let it reduce on medium heat
6. In a saucepan, on a low heat, pour the polenta and add boiling water little by little, stirring continuously, until a thick yet soft texture is obtained
7. Add crumbled pieces of goat's cheese to the polenta, salt and pepper, and mix until smooth
8. Serve with the spinach and roasted tomatoes and red pepper
Why not check out my other recipes?
7. Add crumbled pieces of goat's cheese to the polenta, salt and pepper, and mix until smooth
8. Serve with the spinach and roasted tomatoes and red pepper
Why not check out my other recipes?
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