Gratinated Spinach Polenta

1. Bring 1 1/2 l water to a boil with 1 tsp iodized salt. Mix in polenta and cook for approx.

20 minutes without lid. Spread the hot polenta on a baking tray to a thickness of 1 cm and cool.

2. melt fat in a saucepan and sweat flour in it. Extinguish with milk while stirring. Season with pepper, clear soup, salt, nutmeg. Fold in about 40 g Parmesan cheese.

Select spinach and put it in a saucepan, dripping wet. Collapse and drain.

4. cut polenta into pieces. Form alternately with spinach and sauce in a greased gratin dish. Drizzle sauce over top layer of polenta and sprinkle with remaining Parmesan. Bake at 175 °C (convection oven 150 °C , gas mark 2) for 45 min.

Our tip: Use the young, tender spinach from the farmers’ market!

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