Polenta au gratin with ricotta and cheese

Polenta au gratin with ricotta and cheese

Is polenta left over? Great! Cut into squares and placed on a bed of spinach and carrots, the cold polenta is au gratin in the oven with ricotta and cheese.

Ingredients

Main course For 4 people

600 g of polenta

1 onion

1 carrot of approx. 100 g

100 g of cottage cheese

30 g of grated cheese

salt

pepper

1 tablespoon of olive oil

300 g of spinach

How to proceed

Preparation:

ca. 20 minutes

Gratin:

ca. 20 minutes

Total time:

40 min

Cut the polenta into squares. Peel the onion and chop it. Peel the carrot, divide it in four lengthwise and cut it finely. Mix the ricotta and cheese. Season with salt and pepper. Heat the oil in a pan. Let the carrot and onion soften approx. 5 minutes. Wash the spinach and let them drain. Add them to the carrot and let them dry with the lid until they collapse. Transfer the vegetables to a baking dish. Season with salt and pepper. Place the polenta on the vegetables. Spread with ricotta. Place the dish in the centre of the oven. Preheat the oven at 200 ° C (top and bottom heat). Gratin the polenta approx. 20 minutes. Remove the gratin from the oven and serve. Accompanied by salad.


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