Spinach – Polenta – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g corn rits (polenta)
- 500 ml water
- 50 ml cream
- 2 tablespoon olive oil
- 8 clove (s) garlic, pressed or chopped
- 350 ml spinach leaves, frozen goods or fresher
- 2 slices ham, cooked
- 150 g cheese (e.. Fontina), rated
- salt
- some butter, flakes it
- pepper
Print Recipe
Pin Recipe Instructions
- Pour boiling water over the polenta and let it soak. Stir it again and again. After about 20 minutes, stir in the olive oil, garlic cloves and cream as well as about 50 g of the cheese into the polenta. Season to taste with salt and pepper.
- If using frozen spinach, drain it well, if using fresh spinach, briefly blanch it.
- Cut the boiled ham into cubes.
- Layer the ingredients in an ovenproof dish as follows: polenta - ham - spinach - polenta - ham - spinach etc.
- Finish with polenta as the last layer. Sprinkle the cheese on top and cover with a few flakes of butter.
- Bake in the preheated oven at 200 ° C for about 20 minutes (until the cheese is nice and dark).
- Note: If you leave out the ham, the result is a very tasty vegetarian dish.
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