This turned out to be a real hit, and not only with ds. I usually make a trayful and we have it for lunch for a couple of days.

Ingredients

  • a small onion, finely chopped
  • clove of garlic, crushed
  • approx. 50g fresh or frozen spinach
  • approx. 25g parmesan, grated
  • approx. 25g cheddar, grated
  • 80g polenta
  • butter or oil for frying
  • freshly ground black pepper

Method

  1. Heat oil or butter in frying pan and fry onion until softened.
  2. Add garlic and spinach and fry for a few minutes
  3. Remove from heat and set aside
  4. Cook polenta according to instructions (it should be thick rather than thin)
  5. Stir in the onion and spinach mixture, the cheeses and pepper.
  6. Line a small baking tin (mine is about 25 x 22cm) with baking parchement and lightly grease the sides with oil or butter
  7. Pour the polenta mixture in and spread it out evenly
  8. Leave to cool completely (I usually leave it in the fridge overnight and then continue the next day when I need it)
  9. When cool, turn it out and cut into thick fingers or slices.
  10. Arrange on a baking sheet, brush with a little olive oil and grill under a hot grill for about 5 mins on each side until light brown and crisp
  11. Serve when slightly cooled down

These also taste great cold or heated up for a moment in the microwave.

Variation

  • only using strong, mature cheddar
  • finely sliced broccoli, mushrooms and onions
  • leaving out the garlic, but adding a spoonful of whole grain mustard and some dried mixed herbs