Serves 4
garlic cloves 3, chopped
tomatoes 800g, chopped
salt and pepper to season
spinach 300g
polenta 500g, cooked as per packet instructions and set (try Valsugana available at gourmet stores)
olive oil 1 tbsp
goat’s cheese 100g, with rind, broken into chunks
Heat the oven to 220°C. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water. Roughly chop, season, and scatter on top of the tomatoes.
Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 minutes. Scatter over the cheese and return to the oven for 5 more minutes, or until the cheese is golden and bubbling.