Spinach and polenta casserole with feta

Ingredients for 2 servings:

• 250 g polenta
• 750 ml water
• 500 g leaf spinach, alternatively frozen
• 4 garlic cloves
• 50 ml milk
• 2 tbsp olive oil
• 150 g feta cheese
• 80 g Parmesan, grated
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

vegetarian, for a casserole dish

Wash the fresh spinach, remove the stalks, and blanch briefly in boiling water. Then drain well. If using frozen spinach, remove it from the freezer about 3-4 hours in advance. Place the polenta in a bowl and mix with the boiling water. Cover and let it stand for about 20 minutes. In the meantime, peel and finely chop the garlic. Add 3/4 of the garlic and the feta, crumbled with your fingers, to the spinach and season everything with about 1/2 teaspoon each of salt, pepper, and nutmeg. Then mix everything well. Add the milk, olive oil, the remaining garlic, salt, and pepper to the soaked polenta, and mix everything together. Pour half of the polenta into a greased baking dish and smooth it down, then spread half of the spinach over the polenta. The remaining polenta forms the third layer. Finish the layering with the remaining spinach, smooth it down, and sprinkle with grated Parmesan cheese. Bake the casserole on the middle rack of an oven preheated to 180°C (top/bottom heat) for approximately 25-30 minutes. If you prefer the cheese browned, you’ll need to add a little more time. A salad goes well with this dish. The casserole can also be modified with other vegetables, such as zucchini or mushrooms.