Ingredients

• 2 tbsp olive oil
• ½ onion
• chopped
• 2 garlic cloves
• crushed
• 225g/8oz polenta
• 300ml/½ pint water
• 100g/3½oz Manchego cheese
• 1 bunch spinach
• pinch of nutmeg
• to taste
• 30g/1oz butter
• salt and freshly ground black pepper
• 5 fresh sage leaves
• 100g/3 ½ oz cherry tomatoes

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat one tablespoon of the oil in a saucepan. Add the onion and garlic and sauté for a few minutes. Add the polenta and water. Bring up to the boil
• then reduce the heat and simmer for 5-6 minutes or until the polenta is cooked. Add a little more water if it becomes too thick. Add the cheese
• spinach
• nutmeg
• butter
• salt and freshly ground black pepper and sage and mix together.
• Place the cherry tomatoes onto a baking sheet and drizzle with the remaining oil. Roast in the oven for 5-8 minutes until the tomatoes start to burst.
• Serve the polenta on a large plate and spoon over the roasted tomatoes and any juices.