Directions:
- Saute 2/3 of the garlic (4 cloves) in 2 tablespoons of olive oil until just golden.
- Add chopped tomatoes and salt and pepper to taste and simmer for 30 minutes.
- Reserve.
- Arrange spinach, while still wet from washing, in a large skillet and sprinkle with salt.
- Place over moderate heat and cook until spinach is completely wilted.
- Drain thoroughly of all excess water and chop coarsley.
- Saute spinach with remaining garlic (2 cloves) in 2 tablespoons olive oil and reserve.
- Saute leeks in 2 tablespoons olive oil over low heat until golden.
- Reserve.
- Combine goat cheese, yogurt and thyme in a bowl and blend until creamy and spreadable.
- Reserve.
- Dissolve 2 teaspoons salt in water in a large pot (preferably not too deep).
- Stir in cornmeal with a wire wisk and place over moderate heat.
- Continue stirring constantly with the whisk until cornmeal begins to thicken, then change to a wooden spoon.
- Polenta is done when it pulls away from the sides of the pan (about 15 minutes).
- Place 2/3 of the polenta in a bowl.
- Add 1 cup of the tomatoes.
- Add spinach to the remaining 1/3 of the polenta.
- Spread half the tomato-polenta mixture on the bottom of a lightly oiled 9 inch spring-form cake pan.
- Spread 1/2 of the goat cheese mixture over the tomato-polenta, then spread half of the leeks next.
- Continue layering the spinach-polenta mixture, the remaining goat cheese mixture and the remaining leeks.
- Top with the remaining tomato-polenta mixture.
- Bake in a 450º oven for 25 minutes.
- Allow to stand at least 10 minutes before removing spring-form ring.
- Cut in wedges and serve with remaining tomato sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.03 Kcal (1855 kJ) | ||
| Calories from fat | 233.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.97g | 40% | |
|---|---|---|---|
| Cholesterol | 48.22mg | 16% | |
| Sodium | 222.64mg | 9% | |
| Potassium | 490.07mg | 10% | |
| Total Carbs | 34.9g | 12% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 20.26g | 41% | |
| Vitamin C | 20.3mg | 34% | |
| Iron | 4.3mg | 24% | |
| Calcium | 520.4mg | 52% | |
| Amount Per 100 g | |||
| Calories | 113.82 Kcal (477 kJ) | ||
| Calories from fat | 60.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.67g | 40% | |
|---|---|---|---|
| Cholesterol | 12.39mg | 16% | |
| Sodium | 57.2mg | 9% | |
| Potassium | 125.91mg | 10% | |
| Total Carbs | 8.97g | 12% | |
| Sugars | 0.98g | 15% | |
| Dietary Fiber | 1.08g | 17% | |
| Protein | 5.2g | 41% | |
| Vitamin C | 5.2mg | 34% | |
| Iron | 1.1mg | 24% | |
| Calcium | 133.7mg | 52% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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