Baby botany spinach polenta with medley tomatoes

Got some leftovers baby botany spinach and medley tomatoes. So, I decided to make it with polenta. Here again meal for one. I am grateful to my friend who gave me her baby botany spinach and had made use of it with love.

Google “Baby botany spinach is a flowering plant in the fig-marigold family. It is often cultivated as a leafy vegetable. The leaves have a mild flavour, similar to normal spinach all over the world: it looks like rapini leaves. They must always be blanched around 10-15 seconds before eating, as the leaves contain oxalates which in high quantities can have adverse effects. The good news is that they are naturally very high in antioxidants.”

“Polenta is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. Since it’s made from corn, polenta tastes like corn but typically has a mild flavour. Its neutral flavour profile means it readily soaks up other flavours while cooking, such as broth, milk, butter or cheese.”

I am glad to have my friend spinach as spinach is expensive to buy and I don’t have to go out in the heavy rain and thunderstorm to a nearby grocery. My dinner is colourful, comforting, healthy and delicious. Let’s bake and sit by the fire place enjoying it!!!


180g baby spinach, blanched 15 seconds
170 ml vegetables stock
170 ml milk
100 g medley tomatoes, chopped
25 g medley tomatoes
100 g polenta
40 g Parmesan Pecorino cheese
2 Tbs butter
Italian seasoning
salt (OPT)


Preheat oven 200 degrees C. Greased a small dish with butter. Set aside. Place milk and stock in pot on high heat. Sprinkles some Italian seasoning over the milk mixture. Bring to boil then stirring constantly, add polenta in slow steady stream. Reduce heat to low and cook stirring for about 6-8 minutes until thick. Stir in Parmesan Pecorino cheese and butter. Season with pepper.

Add spinach and chopped medley tomatoes to polenta. Stir to combined. Transfer to prepared small dish and with a wet metal spoon spread out evenly. Gently press in 25 g medley tomatoes into polenta over the top.

Bake 30-35 minutes or until golden. Switch off oven and leave in oven for 20 minutes. Remove from oven onto rack to cool further 5 minutes. Serve with a glass of red wine. Enjoy it by the fire place.