Very chilled Sunday this week, we mostly spent it at home doing close to nothing … Prefect excuse: the hubs sprained his ankle playing football so he was stuck on the couch with his leg up. And I felt like I had to be supportive.
In between crying of laughter in front of Modern Family and losing at board games, I did a bit of batch cooking to be ready for the week ahead.
This polenta cake is perfect with a salad as a boxed lunch, and so versatile! You can flavour is as you like, in savoury or sweet versions alike.
What do you need? 1 cup polenta – 4 cups water – 1 handful dried tomatoes – 1 handful pine nuts – 80 g fresh baby spinach – 1 tbsp dried thyme – 1 tbsp dried onion – 1tbsp olive oil – salt to taste
How to make it?
1. Pour the polenta and water in your TM bowl and mix for 10mn at 90C Speed 1 Reverse blade.
2. Cut the dried tomatoes in halves or quarters to make small pieces.
3. After 5mn – or when the polenta starts to thicken – add the dried tomatoes, fresh spinach, thyme and onion to the bowl with the blades still going. You might need to get the TM up to Speed 4 or 5 to make sure all the ingredients are nicely incorporated in the polenta.
3. While the polenta is cooking, hear the olive oil in a pan and brown the pine nuts for a few minutes.
4. Line a brownie pan with baking paper, pour in the polenta. Spread it out evenly and making sure that you reach the corners of the pan. Too with the pine nuts and press them a little into the polenta.
5. Leave to cool until completely cooled down. The polenta will have set and you can cut it into squares to take with you for a quick lunch or snack.