Michael and Rachel's

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Baked Spinach Polenta with Vegetable Ragu

Updated: 18 Oct 2015

Ingredients

  • 1 onion
  • 1 aubergine
  • 1 courgette
  • 1 tin chopped tomatoes
  • 1 tsp oregano

  • Salt, pepper

  • About 110g spinach

  • 300ml vegetable stock
  • 75ml milk
  • 80g polenta

  • Salt, pepper

  • 150ml creme fraiche

  • 25g parmesan cheese
  • 50g mozzarella / cheddar

Method

  1. Finely dice the onion, aubergine and courgette. Fry for about 15 minutes, stirring often. Add the chopped tomatoes, oregano, salt and pepper. Cover, and simmer for about 10-15 minutes.
  2. Chop the spinach. Preheat the oven.
  3. Pour the stock and milk into a saucepan and bring to the boil over a high heat. Reduce the heat to a simmer and graudally add the polenta, whisking continually and vigorously until it starts to thicken and bubble. Simmer for 4 minutes, stirring occasionally.
  4. Add the spinach and stir through for about 3 minutes until wilted. Add salt and pepper. Spoon into a baking dish and set aside.When the vegetable ragu is done, spoon this on top of the polenta.
  5. In a small bowl, combine the creme fraiche, parmesan and some pepper. Spoon the mixture over the vegetables and sprinkle over the mozzarella. Bake for 15 minutes until bubbling and golden.