Fried polenta with spinach and gorgonzola with tomato salad

Name: Fried polenta with spinach and gorgonzola with tomato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 ml Milk; 30 g Butter or margarine; 7-10 Tbsp Salt; 250 g Polenta (corn semolina); 125 g deep-frozen leaf spinach; 400 g cherry tomatoes; 2 Spring onions; 3 TABLESPOONS white balsamic vinegar; 1/2 TEASPOON Honey; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 150 g Gorgonzola cheese; 50 g black olives; 7-10 Tbsp Grease; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 ml Milk
30 g Butter or margarine
7-10 Tbsp Salt
250 g Polenta (corn semolina)
125 g deep-frozen leaf spinach
400 g cherry tomatoes
2 Spring onions
3 TABLESPOONS white balsamic vinegar
1/2 TEASPOON Honey
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
150 g Gorgonzola cheese
50 g black olives
7-10 Tbsp Grease
baking paper

Directions

1
Bring 750 ml water, milk, fat and 1 teaspoon salt to the boil, remove the pot from the heat. Stir in polenta with a whisk. Put the pot back on the stove, stir vigorously with a wooden spoon until the polenta boils up. Let it simmer at low heat for about 10 minutes while stirring several times. Grease a baking tray (32 x 39 cm), add the porridge and spread on half of the tray. Put in a cool place for about 1 hour.
2
Defrost ##spinach## at room temperature for about 45 minutes. Wash, clean and halve the tomatoes. Wash, clean and cut spring onions diagonally into rings. Mix vinegar and honey. Add oil and season with salt and pepper. Mix vinaigrette, tomatoes, olives and spring onions. Cut the gorgonzola into small cubes. Squeeze the spinach. Mix gorgonzola and spinach and season with salt and pepper. Remove ##Polenta## from the baking tray and cut into rhombs. Place polenta slices on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
3
Mix vinaigrette, tomatoes, olives and spring onions. Cut the gorgonzola into small cubes. Squeeze the spinach. Mix gorgonzola and spinach and season with salt and pepper. Remove ##Polenta## from the baking tray and cut into rhombs. Place polenta slices on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Then cover the polenta slices with spinach and gorgonzola and bake for another 10 minutes. Arrange the Polenta slices with the tomato salad
4
Waiting time approx. 45 minutes