A real winter winner, one of my favourite vegetarian comfort foods. Easy to make. Hard to forget. Exquisite with a bottle of Merlot. Let’s get on with it.
The subtle taste of the polenta and spinach hugs your taste buds like a big snuggly bear while the zest of the grilled balsamic tomatoes tantalizes your senses and makes this dish a culinary magic carpet ride. Enjoy this vegetarian recipe with one of our favourite red wines, which just so happens to compliment this dish quite aptly, Stellar Organic’s Merlot.
So here’s the lowdown:
To serve 4 you’ll need:
For the Polenta:
- 1.5 cup organic polenta
- 2 cups vegetable stock
- 1.5 cup organic milk (organic soy milk for a vegan option)
- 1.5 cup water
- 100g Gruyere cheese grated (2tblsp nutritional yeast for a vegan option)
For the spinach:
- 200g raw spinach chopped
- 2 small onions chopped
- 3 cloves garlic chopped
For the tomato:
- 200g fresh organic cherry tomatoes
- 3tblsp olive oil
- 2tblsp balsamic vinegar
- 3tblsp tomato paste
- 1tsp organic sugar
Salt and pepper to taste
Pour the vegetable stock, milk and water into a big pot and bring to the boil.
While waiting for the liquids to boil, slice the cherry tomatoes in half. Pour over olive oil, balsamic vinegar, tomato paste and sugar. Stir through and place under grill in oven. Check on them every now and then. When they start to blacken on top, stir them around a bit to get even grilling on all tomatoes.
As soon as the liquid starts to boil, add a pinch of salt and polenta. Stir. Turn down heat and leave to simmer for 15 – 20min, stirring regularly.
Now you can fry the chopped onion and garlic with a little olive oil. Fry till golden brown. Add the spinach and fry until just wilted.
As soon as polenta is thick and creamy, add the spinach and onion mixture and grated cheese (or nutritional yeast for the vegan version). Mix well. Spoon into bowls with tomato mixture on the side.