Gluten-Free Polenta Lasagne with Spinach and Ricotta

Polenta layers

• 1 tbsp Extra virgin olive oil
• 180 g Polenta
• 2 tsp Fine sea salt

Tomato sauce

• 1 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 800 g Tomato, ripe
• ½ tsp Black pepper

Spinach and ricotta filling

• 1 tbsp Extra virgin olive oil
• 300 g Spinach
• 350 g Ricotta
• ¼ tsp Ground nutmeg
• ½ tsp Fine sea salt

To finish

• 50 g Parmesan
• ¼ tsp Black pepper

1. Heat the oven to 200°C (390°F). Lightly oil a baking dish with a little of the olive oil.
2. Bring 900 ml water to the boil in a saucepan and stir in 1 tsp of the salt. Whisk in the polenta in a steady stream, then cook over low heat, stirring often, for 8 to 10 minutes until very thick and pulling away from the sides.
3. Spread the hot polenta on a lightly oiled tray or clean work surface in a rectangle about 5 mm thick. Leave to cool and set until firm enough to cut into sheets.
4. Meanwhile, make the tomato sauce: warm 1 tbsp olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, then add the tomatoes, 0.5 tsp black pepper and the remaining 1 tsp salt; simmer for 12 to 15 minutes until saucy and slightly reduced.
5. In the same pan, warm 1 tbsp olive oil over medium heat. Add the spinach and cook for 2 to 4 minutes until wilted, then cook for 1 minute more to drive off excess moisture.
6. Tip the spinach into a bowl and cool for a minute, then stir in the ricotta, nutmeg and 0.5 tsp salt. Mix until evenly combined.
7. Cut the set polenta into sheets that fit your baking dish. Spoon a thin layer of tomato sauce into the base, then add a layer of polenta, half the ricotta mixture, and more tomato sauce; repeat with polenta, the remaining ricotta mixture, and finish with polenta and the remaining tomato sauce.
8. Bake for 20 to 25 minutes until bubbling at the edges and set through. Sprinkle over the parmesan and bake for 5 minutes more until melted and lightly golden in spots.
9. Rest for 10 minutes so it slices cleanly. Finish with the remaining black pepper, then cut into portions and serve.

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