Sage and Spinach Polenta with Roasted Cherry Tomatoes

A creamy vegetarian polenta enriched with spinach, Manchego, and sage, topped with oven-roasted bursting cherry tomatoes.

Vegetarian Healthy Quick Spinach Polenta

Estimated Nutrition

Calories

910.3

kcal / serving

1820.6 kcal total

Carbs

100.9g

per serving

201.8 g total

Fat

44.3g

per serving

88.5 g total

Protein

27.1g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Manchego Cheese

Butter

GrainsCereals

225

Polenta

Liquids

300

Water

NutsSeeds

cloves

Garlic

crushed

pinch

Nutmeg

to taste

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

piece

Sage

fresh leaves

OilsFats

Olive Oil

for sautéing

Olive Oil

for drizzling

Vegetables

0.5

piece

Onion

chopped

bunch

Spinach

100

Cherry Tomato

Method

Preheat the oven to 200°C.

Heat 15ml of oil in a saucepan and sauté the onion and garlic.

Add the polenta and 300ml of water to the pan.

Bring to a boil then simmer for 5-6 minutes until cooked.

Stir in the cheese, spinach, nutmeg, butter, seasoning, and sage.

Place cherry tomatoes on a baking sheet and drizzle with remaining oil.

Roast for 5-8 minutes until the tomatoes start to burst.

Serve the polenta topped with roasted tomatoes and their juices.