Polenta Spinach Gratin

Bring water to a boil, melt 1/2 cube Maggi Clear Vegetable Soup in it. Add corn semolina, swell on 1/2 or automatic heat 2 to 3 in about 25 minutes. Then stir in 1 egg and 50 g Gorgonzola cheese. Spread the mixture on a cut open freezer bag, form into a roll, cool, cut into slices.

Defrost Tk spinach. Sauté finely chopped onions in oil in an ovenproof dish on 2 or automatic heat 4 to 5, add spinach leaves, water and 1/2 cube vegetable soup. Cut tomatoes into slices. Place tomato and polenta slices alternately on top of spinach. Cut 100 g of gorgonzola into small cubes, spread evenly on the gratin.

Circuit:

200 to 220 °C , 2nd sliding rack v. U.

170 to 190 °C , convection oven

approx. 45 min.

95 min

of Hamburgische Electricitätswerke Ag

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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