Spinach and Polenta Bake with Feta
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g polenta
- 750 ml water
- 500 g spinach leaves, alternatively frozen oods
- 4 clove garlic
- 50 ml milk
- 2 tablespoon olive oil
- 150 g feta cheese
- 80 g parmesan, rated
- salt and pepper
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Wash the fresh spinach, remove the stalks and briefly blanch in boiling water. Then drain well. If you want to use frozen spinach, take it out of the freezer approx. 3-4 hours beforehand.
- Put the polenta in a bowl and mix with the boiling water. Cover and let soak for approx. 20 minutes. In the meantime, peel and finely chop the garlic. Crumble 3/4 of the garlic and feta into the spinach with your fingers and season everything with about 1/2 teaspoon each of salt, pepper and nutmeg. Then mix everything together well.
- Add milk, olive oil and remaining garlic to the swollen polenta. Add salt and pepper and mix everything together. Put half of the polenta in a greased baking dish and smooth it out, then spread half of the spinach on the polenta. The remaining polenta forms the third layer. Finish the layers with the rest of the spinach, smooth it out and sprinkle with grated Parmesan.
- In the oven preheated to 180 ° C top / bottom heat, bake the casserole for approx. 25 - 30 minutes on the middle rack. If you like the cheese brown, you have to extend the time a bit.
- A salad goes well with it.
- The casserole can also be modified with other vegetables, e.g. zucchini or mushrooms.
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