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Polenta & SunBlush® Florentine

Cooking time: 25 mins
Preparation time: 20 mins
Serves: 4
Vegetarian: Yes

Ingredients:

• 175g Polenta
• 1-2 chillies, deseeded and chopped
• 150g SunBlush® Tomatoes, roughly chopped
• 500g fresh spinach
• 2tbsp olive oil
• 2 large cloves garlic, crushed
• 125g ball mozzarella cheese, diced
• 75g Parmesan cheese, freshly grated

How to cook it:

1. Roughly shred the spinach. Put into a large pan with 4 tablespoons water and cook over a medium heat, turning it for 3-4 minutes until wilted. Tip into a colander and drain thoroughly pressing out any excess water
2. Heat the pan again, add olive oil and the garlic and cook for 1 minute. Return the spinach, toss together and fold in the diced mozzarella cheese. Season well and turn into a greased ovenproof dish
3. Heat the oven to 190C/375C/gas mark 5
4. Bring 1 litre water to the boil and slowly add the Polenta. Stir constantly over a medium heat until it reaches boiling point. Immediately turn down the heat to avoid bubbling up. Return to a low heat for 1 minute
5. Remove from the heat and stir in the chillies, SunBlush® Tomatoes and half the cheese. Spoon over the spinach and scatter over the remaining cheese
6. Bake in the oven for 20 minutes until the cheese has melted on top. Serve immediately