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Ingredients
Method
- 2 tbsp olive oil
- 1⁄2 onion, chopped
- 2 crushed garlic cloves
- 225g polenta
- 300ml water
- 100g manchego cheese or similar
- 1 bunch spinach
- Pinch of nutmeg
- 30g butter
- 5 fresh sage leaves
- Salt and pepper
- 100g cherry tomatoes
- Preheat the oven to 200C. Saute the onion and garlic in 1 tbsp of olive oil until softened, and then add the polenta and the water. Bring it all up to a decent simmer, and then allow the polenta to cook for about 5 minutes. Add a splash of water if it becomes too thick and heavy, and then stir in the cheese, spinach, nutmeg, butter, salt, pepper, and sage leaves. Mix together to combine, then set aside.
- While the polenta is setting, lay out the cherry tomatoes on a baking sheet, and drizzle with olive oil and a little salt. Roast in the oven for 8 minutes, until coloured and starting to burst, then serve on top of a dollop of your delicious Spanish polenta.
30 mins
2 serving
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