So I hope that you’re not going to make a surfeit of spinach with this second recipe !!! Well, yes because it’s good spinach and it deserves a bit more than an egg meurette !

I love the polenta (yes, the piedmont is not very far away) and I eat since childhood with the recipe a fetish of my dad (polenta, Saint Marcellin, dry…hmmm !) but there the idea was to make bite-sized appetizers to serve as an accompaniment to meat or as a cocktail.

Squares of grilled polenta, spinach and sun dried tomatoes

Ingredients (for a dozen bite-size pieces)

  • 200 g of polenta
  • 600 g of fresh spinach
  • 10 sun-dried tomatoes
  • 2 cloves of garlic
  • 1 drizzle of olive oil
  • Salt and pepper


Cook the polenta as indicated on the package. Lay it out on good 1 inch thick on a baking sheet covered with parchment paper. Allow to cool, and freeze for at least 1 hour. Cut out squares and arrange on a baking sheet. Drizzle with olive oil and bake for 15 minutes at 200°.

During this time, wash the spinach and place in a pan with a drizzle of olive oil and the cloves of garlic crushed. Sauté everything for 5 minutes, season to taste, remove the garlic cloves, snip finely and set aside.

Place the spinach on the polenta and add a piece of dried tomato on top.

Enjoy hot.

Written by Doc

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