Elegant Tri-Colored Polenta

READY IN: 1hr 25mins
SERVES: 8-10




  • 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.