Doc V's Healthy Kitchen

March didn’t bring any rain, so April has to do the job. La primavera shows her real nature. Inspired by the delicious.nl magazine we’ll have a vegetarian oven dish with polenta, spinach and the fabulous gorgonzola dolce, ideal ingredients for this kind-of weather.

For 2p, wash 600 grams of fresh spinach. Remove the end parts. Chop 4 garlic cloves and 1 chili. Heat a pan with 1,5 table spoon of olive oil. Add the garlic and 1 table spoon of dried basil. Stir and fry. Add the drained spinach. Allow to shrink. Season with lots of pepper and salt ( taste!).

Prepare a portion of whole wheat polenta ( 160 grams) for 2p, following the instructions. Season with pepper and salt. Add 50 ml of warm milk and 30 grams of grated parmesan at the end.

Oil a medium sized oven dish. Spread 1/2 of the polenta. Pour the spinach on top. Finish with polenta, 100 grams of gorgonzola dolce and 30 grams of pine nuts. Put in the oven at 150° for 20 minutes. Serve and finish with fresh basil.

Enjoy your weekend 😘