Description
Simple Italian comfort food. Low FODMAP blue cheese spinach polenta. Salty blue cheese, creamy polenta, fresh spinach and sweet tomatoes.
Ingredients
Scale
- 160 g polenta
- 750 ml stock
- 150 g fresh spinach
- 90 g cherry tomatoes or other small tomatoes
- 80 g blue cheese
- 10 g butter
Instructions
- Pre-heat the oven to 220 degrees Celcius.
- Grease an oven dish and put the tomatoes in. Bake them in the oven for about 20 minutes until they have softened and the skins popped open.
- Fry the spinach for a few minutes in a pan and season with salt and pepper.
- Bring 750 ml stock to boil. Add the polenta while stirring and stir until you get a porridge-like substance. Leave the polenta to boil for 3 minutes while stirring now and then. Add the butter to the polenta at the end.
- Cut the blue cheese into pieces and stir 3/4th into the polenta. Taste the polenta and season with salt and pepper if necessary.
- Divide the polenta over two plates. Put the tomatoes and the spinach on top and finally, divide the last pieces of blue cheese over the plates.
- Prep Time: 30 mins