• Grilled polenta with spinach and roasted garlic

    Serves: 6
    Cooking Time: 45 mins

    Ingredients

    • 12 garlic cloves, skin on
    • olive/avocado oil, for drizzling
    • 200g baby leaf spinach
    • 200g polenta
    • 800ml vegetable stock
    • 60g butter
    • 200g Parmesan, freshly grated
    • salt, to taste

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Place the garlic cloves in a roasting tray with the oil. Roast until golden, about 10 –15 minutes. Remove and set aside to keep warm.

    3

    Place the spinach in a colander and pour over a kettle of boiling water. Allow the spinach to cool and drain, squeezing out as much of the liquid as you can. Chop finely.

    4

    Place the polenta in a pot over medium heat. In a separate pot, bring the stock to the boil and pour in a steady stream onto the polenta, stirring continuously. Stir until you have a porridge-like consistency, for about 5 minutes. Remove from the heat and stir in the butter, spinach, half the Parmesan and salt. Spread on a greased baking tray and allow to set.

    5

    Once set, scatter the remaining Parmesan over the polenta and drizzle generously with oil. Grill in the oven until the cheese melts and forms a crust, about 10 – 12 minutes.

    6

    Serve immediately with the roasted garlic – the garlic should be soft enough to squeeze out of the skins.