Spinach and Blue Cheese Polenta with Slow-Roasted Tomatoes - Low FODMAP - FODMAP Everyday
Our Spinach & Blue Cheese Polenta with Slow-Roasted Tomatoes recipe makes a great vegetarian main dish - or a starter for any meal. Even carnivores love it!
Ingredients
- 3 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
- Sea salt
- 1 pound (455g) baby San Marzano or baby plum tomatoes, (halved lengthways)
- 1 1/4 pounds (570 g) large-leaf spinach, (washed and stalks removed)
- 5 cups (1.2 L) Vegetable Stock
- 7 ounces (200g) polenta
- 1 1/2 ounces (40g) unsalted butter, (cubed)
- 2 ounces (55 g ) Parmesan, (finely grated)
- 5 ounces (140 g) Dolcelatte Piccante or Roquefort, (diced)
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