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Crispy Polenta Cakes

Crispy Polenta Cakes

with Sautéed Spinach & Goat Cheese

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Mushrooms and garlic are a match made in heaven. Layer roasted zucchini, tangy tomato sauce, and crispy polenta, then serve over garlicky sautéed spinach to round out this colorful Italian feast.

Tags:Veggie
Allergens:MilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 tube

Grits

2 ounce

Goat Cheese

(ContainsMilk)

1 ounce

Mixed Olives

8 ounce

Spinach

1 unit

Zucchini

1 can

Crushed Tomatoes

1 unit

Yellow Onion

1 teaspoon

Dried Oregano

2 clove

Garlic

2 ounce

Walnuts

(ContainsTree Nuts)

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2874.408 kJ
Calories687 kcal
Fat40 g
Saturated Fat0 g
Carbohydrate61 g
Sugar0 g
Dietary Fiber11 g
Protein22 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Knife
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 400 degrees. Slice half the polenta into 1/2-inch thick rounds. Place them on an oiled baking sheet and season with salt and pepper. Bake for 30 minutes, until crispy.

2

Meanwhile, thinly slice the zucchini. Thinly slice the garlic. Halve, peel, and finely chop the onion. Coarsely chop the olives.

3

Toss the zucchini with 1/2 tablespoon olive oil and a pinch of salt and pepper. Spread them out on another baking sheet and roast for 10 minutes until softened.

4

While the zucchini roasts, heat 1/2 tablespoon olive oil in a pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened.

5

Add the crushed tomatoes and oregano to the pan with the onions. Simmer for about 5 minutes, until sauce has slightly thickened. Season with salt and pepper.

6

In another pan, heat 1/2 tablespoon olive oil. Add the garlic and spinach and season with salt and pepper. Cook, tossing, for about 2 minutes until wilted.

7

Serve the sautéed spinach with polenta cakes and roasted zucchini on top. Spoon over some tomato sauce and sprinkle with goat cheese, walnuts, and olives.