Baked Polenta with Spinach and Feta Cheese

I love to cook with spinach and use it quite often, occasionally it is necessary to only use fresh spinach, but I find more often frozen spinach makes a good and practical substitute. It's one of those ingredients that's full of vitamins and versatile enough that I can use for a variety of purposes, I always keep some stocked in my freezer.

I bought a few packages of feta cheese the other day and have been going a bit crazy with it. Feta is one of my favorite cheeses. It reminds me of all of the great Greek restaurants that I used to eat at when I lived in Buffalo, NY. It was this Greek cuisine that I had in mind when I created this quick and delicious Mediterranean dish can be served as a vegetarian main course or as a savory side dish.

Baked Polenta with Spinach and Feta Cheese
Serves 2 (as a main course)

2 Tbsp extra virgin olive oil
3 cloves of garlic- minced
1 cup of frozen spinach- thawed and drained (or @ 1 lb. of fresh spinach)
1 tsp tarragon
1 tsp oregano
1/2 tsp crushed red pepper (optional)
Salt and fresh grated black pepper to taste
8 oz of ready to use Polenta , (pre-cooked)
3 oz of feta cheese-crumbled
2 stalks of green onion- chopped
few sprinkles of grated parmesan cheese

6" x 9" baking dish
Aluminum foil
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• Heat a frying pan to medium high heat with the olive oil
• Saute the garlic for about a minute, then mix in the spinach
• Add the tarragon, oregano, crushed red pepper, salt and pepper, mix together and cook for 2 minutes, then put aside
• Pre-heat the oven to 350º
• coat the bottom of a 6" x 9" baking dish with butter or with cooking spray
• Place a 1/2 inch (2.5 cm) thick layer of the polenta on the bottom of the dish
• Spread on a layer of the spinach mixture over top of the polenta
• Sprinkle the crumbled feta cheese over top of the spinach mixture
• Sprinkle the chopped green onion over top of the feta, then finish off with a sprinkle of grated parmesan cheese and a bit more fresh grated black pepper
• Cover with aluminum foil and bake for 20 minutes at 350º
• After 20 minutes remove the foil and bake uncovered for 10 more minutes (30 minutes total baking time)
• Let cool 10 minutes before serving, enjoy!

Baked Polenta with Spinach and Feta Cheese

Tomato Sauce with Eggplant and Spinach

This is one of my favorite weeknight meals to make, it's quick, healthy, filling and delicious! I've made this dish with just spinach as well as just eggplant (it's also great with zucchini, or broccoli) but there's something Mediterraneanly pleasing to me about the taste and color of eggplant and spinach.

For those of you who are (or cook for) spinach haters, this is a dish that offers the healthy benefits of the green without an obtrusive, or bitter taste. I've served this dish to a spinach-phobic friend who told me that he, "actually didn't mind the spinach", a big step for him!

Like all pasta dishes, adding fresh basil at the end takes it to a new level, but if you don't have fresh basil on hand, (and just how many of us do on a weeknight in winter time?) just substitute 1 tablespoon of dried basil added with the other spices.


Tomato Sauce with Eggplant and Spinach
Serves 2-3

2 Tbsp olive oil
1/2 onion- chopped
4 cloves of Garlic-minced
1 tsp dried oregano
1 tsp red pepper flakes (optional)
1 tsp sugar
Sea salt and cracked black pepper to taste
1/2 of a medium to large eggplant (@ two cups)
1 cup of frozen spinach- thawed and drained
1/2 cup red wine
1-15 oz can of diced tomatoes
@ 3 Tbsp chopped fresh basil
grated parmesan cheese to taste

Cooked Pasta (gluten-free)
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• Wash the eggplant, discard the top and bottom. Lay it on it's side and slice it in about 1/2 inch round pieces
• Sprinkle all of the pieces liberally with salt on both sides, and drain for about 1/2 hour standing up, leaning against the sides of a colander
• Using a paper towel, dab away the moisture and salt from the eggplant slices
• Chop the eggplant into bite-sized (@1/2") cubes
• Heat a frying pan with the olive oil to medium high
• Add the onion, saute until translucent, then add the garlic, cook for another minute or two
• Next add the oregano, salt and pepper, and red pepper flakes (optional), mixing all together well
• Add in the chopped eggplant, stirring frequently to coat the pieces with the spices and olive oil
• Next add the spinach, mixing it in well
• Add the red wine, tomatoes and sugar, stir and bring to a boil
• Once boiling reduce heat to simmer and cook, uncovered for 20 minutes, stirring occasionally
• Serve over cooked pasta, sprinkle with the fresh basil and grated parmesan cheese, and enjoy!

Tomato Sauce with Eggplant and Spinach