Grilled polenta with spinach and roasted garlic
- 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
Preheat the oven to 180°C.
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.
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.
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.
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.
Serve immediately with the roasted garlic – the garlic should be soft enough to squeeze out of the skins.