POLENTA BAKE WITH TOMATOES, FETA AND SPINACH

Fall is here, so are chunky knit sweaters, cups of warm tea and comfort food. Baked polenta layered with spinach, tomatoes and topped with feta cheese makes for a hearty vegetarian entrée.

I occasionally stumble upon tubes of cooked polenta at grocery stores, but never know what to use it for. At home I keep forgetting to research uses for this cornmeal dish. The time I stumbled upon a polenta recipe on Pinterest opened my eyes to its many uses. Traditionally polenta was served as a hot porridge, but did you know it can be baked, fried and even grilled?

Right away I was thinking about casseroles. Growing up I loved “one dish” type of recipes, and now that I am a Mom, I love them even more. What can be better than a hearty, creamy casserole full of vegetable goodness and topped with cheese?

This Polenta Bake with Tomatoes, Feta and Spinach makes is great for busy weeknight dinners. Serve it on its own or with a side of vegetable salad and turn on your favourite show. Bon Appétit!

Print Recipe
POLENTA BAKE WITH TOMATOES, FETA AND SPINACH
Course Main Dish
Servings
Course Main Dish
Servings
Instructions
  1. Cook polenta according to package directions. Set aside to cool
  2. Preheat oven to 375 degrees F
  3. Heat a skillet over medium heat. Add oil and garlic. Sauté garlic in oil 2 or 3 minutes. Add spinach to the pan in stages, turn leaves in warm oil until they wilt
  4. Cut 3 tomatoes into cubes and add to the skillet with spinach. Sauté for 5 minutes
  5. In a medium bowl mix together cooked polenta, spinach and tomato mixture and half a cup of feta cheese
  6. Spray baking dish with cooking spray and transfer polenta mixture into it
  7. Slice remaining 2 tomatoes into circles and layer on top of polenta
  8. Top with remaining feta cheese
  9. Bake uncovered for 25 minutes
  10. Let cool for at least 20 minutes
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