Creamy Polenta Bake with Roasted Cherry Tomatoes, Spinach & Parmesan
Thickened polenta stirred with stock and milk, baked with blistered tomatoes, spinach, garlic and Parmesan.
- 100 g polenta (cornmeal)
- 500 ml vegetable stock
- 150 ml whole milk
- 40 g butter
- 60 g Parmesan cheese
- 150 g fresh spinach
- 250 g cherry tomatoes
- 2 clove garlic cloves
- 40 ml extra virgin olive oil
- 15 g fresh basil
- 5 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C.
- Step 2
Halve cherry tomatoes and toss with 20ml olive oil, minced garlic, salt and pepper. Spread on a baking tray.
- Step 3
Roast tomatoes for 15 minutes until blistered and concentrated in flavour.
- Step 4
Meanwhile, bring vegetable stock to a boil in a heavy-bottomed pan.
- Step 5
Slowly whisk in polenta, stirring constantly to avoid lumps. Reduce heat to low.
- Step 6
Continue stirring polenta for 20-25 minutes until very thick and creamy, adding milk gradually as you stir.
- Step 7
Stir in butter and grated Parmesan cheese until fully melted and combined.
- Step 8
Add fresh spinach in batches, stirring until wilted into the polenta.
- Step 9
Season polenta with salt and pepper to taste.
- Step 10
Divide creamy polenta between two shallow bowls or plates.
- Step 11
Top each portion with roasted cherry tomatoes and their pan juices.
- Step 12
Tear fresh basil over the top and drizzle with remaining olive oil.
- Step 13
Serve immediately while polenta is still hot and creamy.
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