Crispy Polenta Cakes

🥘 Ingredients

• black pepper
  ½ tsp
• crushed tomatoes
  14 oz
• dried oregano
  1 tsp
• garlic
  4 cloves
• goat cheese
  1 c
• mixed olives
  ½ cup
• olive oil
  1½ tbsp
• polenta
  15 oz
• salt
  1 tsp
• spinach
  5 oz
• walnuts
  ¼ cup
• yellow onion
  1 medium
• zucchini
  2 medium

🍳 Cookware

• baking sheet
• baking sheet
• pan

1. 

   1

   Preheat oven to 400 degrees. Slice half the polenta into 1/2-inch thick rounds. Place them on an oiled baking sheet and season with salt and black pepper . Bake until crispy ⏱️ 30 minutes .

   polenta: 15 oz, salt: 1 tsp, black pepper: ½ tsp
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 medium, garlic: 4 cloves, yellow onion: 1 medium, mixed olives: ½ cup
3. 

   3

   Toss the zucchini with ½ tbsp olive oil and a pinch of salt and pepper. Spread them out on another baking sheet and roast until softened ⏱️ 10 minutes .

   olive oil: 1½ tbsp
4. 4

   While the zucchini roasts, heat ½ tbsp olive oil in a pan over medium heat. Add the onion and season with salt and pepper. Cook until softened ⏱️ 5 minutes .
5. 

   5

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

   crushed tomatoes: 14 oz, dried oregano: 1 tsp
6. 

   6

   In another pan, heat ½ tbsp olive oil. Add the garlic and spinach and season with salt and pepper. Cook, tossing, until wilted ⏱️ 2 minutes .

   spinach: 5 oz
7. 7

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

   goat cheese: 1 c, walnuts: ¼ cup