Cheese And Spinach Polenta

• 4 cups milk
• 6 oz polenta
• 2 oz mozzarella cheese, coarsely grated
• 1 oz Parmesan cheese, finely grated
• 9 oz frozen spinach, thawed, drained, finely chopped
• 9 oz cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil

1. Grease an 8x12 inch rimmed baking pan.
2. Bring milk to a boil in a medium saucepan then gradually stir in polenta. Cook, stirring, for 10 mins, or until polenta thickens. Stir in cheese and spinach. Spread polenta mixture over prepared pan, cover and chill for 2 hours, or overnight, until firm.
3. Preheat oven to 400u0b0F.
4. Turn polenta out onto a cutting board and cut into 30 squares. Arrange polenta on a baking sheet lined with parchment paper and bake for 20 mins, or until lightly browned.
5. Meanwhile, combine tomatoes, vinegar and oil in small baking dish. Roast, alongside polenta, for 15 mins, or until tomatoes soften slightly.
6. Serve polenta squares topped with roasted tomatoes and drizzled with tomato pan juices.

milk, polenta, mozzarella cheese, parmesan cheese, frozen spinach, cherry tomatoes, balsamic vinegar, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/34836 (may not work)