250gm polenta
5 cups vegetable stock
2 x 400gm cans chopped tomato & onion
2 tsp crushed garlic
300gm baby spinach, finely shredded
100gm fresh basil, finely shredded
100gm fat reduced feta cheese
Method
Spray a baking tray with non-stick cooking spray.
In a large sauce pan, bring the veg stock to the boil.
Pour in the polenta, stirring all the time.
Keep stirring until the polenta is smooth and creamy.
Cook over a low heat for about 10 minutes, stirring occasionally.
Spoon onto the baking tray and spread out evenly.
Allow to cool.
Cut the polenta into squares.
Heat the oven to 220ºC.
Spray an oven-proof dish with non-stick cooking spray.
Pour in the chopped tomatoes and stir through the garlic.
Pile the spinach over the tomato, top with the basil.
Arrange the polenta squares across the top, overlapping them slightly.
Bake for 15 minutes.
Crumble the feta cheese over the top.
Bake for another 5 - 10 minutes until the cheese starts to brown.
Serve with a mixed salad, if desired.
