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Sage and spinach polenta with roasted cherry tomatoes
Serves 2-3
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
2 tbsp olive oil½ onion, chopped2 garlic cloves, crushed225g/8oz polenta300ml/½ pint water100g/3½oz Manchego cheese1 bunch spinachpinch of nutmeg, to taste30g/1oz buttersalt and freshly ground black pepper5 fresh sage leaves100g/3 ½ oz cherry tomatoes
Method
1. Preheat the oven to 200C/400F/Gas 6.2. Heat one tablespoon of the oil in a saucepan. Add the onion and garlic and sauté for a few minutes. Add the polenta and water. Bring up to the boil, then reduce the heat and simmer for 5-6 minutes or until the polenta is cooked. Add a little more water if it becomes too thick. Add the cheese, spinach, nutmeg, butter, salt and freshly ground black pepper and sage and mix together. 3. Place the cherry tomatoes onto a baking sheet and drizzle with the remaining oil. Roast in the oven for 5-8 minutes until the tomatoes start to burst. 4. Serve the polenta on a large plate and spoon over the roasted tomatoes and any juices.
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