Patina Romana

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Number of servings : Prep time: Cooking time: Type of meal : | Hors d’oeuvres | Hors d’oeuvres Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Special diet :

Ingredients

500 g (1 lb) commercial polenta, in 1 cm (1/2 in) slices
170 g (6 oz) spinach leaves, trimmed and rinsed
1 leek, washed and sliced thinly
30 ml (2 tbsp) olive oil
6 eggs
125 ml (1/2 cup) 35% cream
1 ml (1/4 tsp) nutmeg, grated
Salt and freshly ground pepper, to taste
1 piece, 150 g goat cheese, rind removed, diced
500 ml (2 cups) commercial tomato sauce

Directions

  1. Preheat oven to 180°C / 350°F.
  2. Place the polenta slices in a buttered 23-cm (9 in) square pan, overlapping them to fit.
  3. In a saucepan, wilt the spinach over low heat in a few drops of water, stirring. Run under cold water, spin dry and arrange over the polenta.
  4. In a skillet, wilt the leeks in the oil and arrange on top of the spinach.
  5. In a bowl, whisk the eggs, cream, nutmeg, salt and pepper.
  6. Pour over the vegetables and sprinkle with the cheese.
  7. Bake 35 minutes or until set and lightly browned.
  8. Serve with the tomato sauce.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2567