Italian Creamy Polenta Bake with Roasted Tomatoes & Spinach
Creamy polenta baked with stock, butter, parmesan, and garlic, topped with roasted tomatoes and wilted spinach, finished with balsamic.
- 100 g polenta
- 500 ml vegetable stock
- 30 g butter
- 60 g Parmesan cheese
- 250 g cherry tomatoes
- 150 g fresh spinach
- 3 whole garlic cloves
- 40 ml olive oil
- 5 g fresh thyme
- 3 g sea salt
- 2 g black pepper
- 2 tsp balsamic vinegar
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Halve cherry tomatoes and place on a baking tray. Crush 2 garlic cloves, scatter over tomatoes with thyme, 20ml olive oil, salt and pepper. Roast for 20 minutes until blistered and concentrated.
- Step 2
While tomatoes roast, bring vegetable stock to a boil in a saucepan. Slowly pour in polenta while whisking constantly to avoid lumps. Reduce heat to low and stir frequently for 15 minutes until thick and creamy.
- Step 3
Stir butter and 40g grated Parmesan into the polenta. Season with salt and pepper.
- Step 4
Finely slice remaining garlic clove. Heat remaining 20ml olive oil in a separate pan over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and cook for 2–3 minutes, stirring, until wilted. Season with salt and pepper.
- Step 5
Divide polenta between two shallow bowls or plates. Top with wilted spinach and roasted tomatoes (including any pan juices). Drizzle with balsamic vinegar and scatter remaining Parmesan over the top.
- Step 6
Serve immediately while polenta is still warm and creamy.
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