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Polenta casserole with red lentils and spinach

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Ingredients for 2 servings:

  • 125 g polenta
  • 150 g lentils, red
  • 100 g leaf spinach
  • 3 garlic cloves
  • 50 g pine nuts
  • 50 g cream cheese
  • 150 g cheese, grated
  • olive oil
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Prepare the polenta according to the package instructions and place it in a baking dish with a little olive oil. Cook the lentils according to the package instructions. Finely chop the garlic and lightly roast it with the pine nuts in a little olive oil. Layer half of the spinach, half of the pine nut and garlic mixture, and half of the cream cheese on top of the polenta. Spread the lentils on top. Then add another layer of spinach, half of the pine nut mixture, and half of the cream cheese on top of the lentils. Sprinkle with grated cheese. Bake in an oven preheated to 200°C (top/bottom heat) for about 15 minutes on the middle rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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