Crispy Polenta Cakes

🥘 Ingredients

• crushed tomatoes
  2 can
• dried oregano
  2 tsp
• garlic
  4 clove
• goat cheese
  4 oz
• grits
  2 tube
• mixed olives
  4 oz
• olive oil
  ½ tbsp, ½ tbsp, ½ tbsp
• pepper
• salt
• spinach
  1 lb
• walnuts
  4 oz
• yellow onion
  4 unit
• zucchini
  4 unit

🍳 Cookware

• baking sheet
• baking sheet
• pan
• pan

1. 

   1

   Preheat oven to 400°F. Slice half the grits into ½-inch thick rounds. Place them on an oiled baking sheet and season with salt and pepper . Bake until crispy, ⏱️ 30 minutes .

   grits: 2 tube, salt, pepper
2. 2

   Meanwhile, thinly slice the zucchini . Thinly slice the garlic . Halve, peel, and finely chop the yellow onion . Coarsely chop the mixed olives .

   zucchini: 2 unit, garlic: 4 clove, yellow onion: 2 unit, mixed olives: 2 oz
3. 

   3

   Toss the zucchini with olive oil and a pinch of salt and pepper . Spread them out on another baking sheet and roast for ⏱️ 10 minutes until softened.

   zucchini: 2 unit, olive oil: ½ tbsp, salt, pepper
4. 4

   While the zucchini roasts, heat olive oil in a pan over medium heat. Add the yellow onion and season with salt and pepper . Cook until softened, about ⏱️ 5 minutes .

   olive oil: ½ tbsp, yellow onion: 2 unit, salt, pepper
5. 

   5

   Add the crushed tomatoes and dried oregano to the pan with the onion. Simmer until sauce has slightly thickened, about ⏱️ 5 minutes . Season with salt and pepper .

   crushed tomatoes: 2 can, dried oregano: 2 tsp, salt, pepper
6. 

   6

   In another pan , heat olive oil . Add the garlic (from the earlier rab) and the spinach . Season with salt and pepper and cook, tossing, until wilted, about ⏱️ 2 minutes .

   olive oil: ½ tbsp, spinach: 1 lb, salt, pepper
7. 7

   Serve the sautéed spinach with polenta cakes and roasted zucchini on top. Spoon over the tomato sauce and sprinkle with goat cheese , walnuts , and the remaining mixed olives .

   goat cheese: 4 oz, walnuts: 4 oz, mixed olives: 2 oz