GRATINATED POLENTA CUPS WITH SAUTÉED SPINACH AND TALEGGIO

My pre-Christmas torpor is vanishing, yesterday I suddenly realized that Christmas Eve is on Wednesday and that I do have a few things to do before that, like all of us. Not that many but enough to get me going and that was about time I'd say. Today will be an intense baking day with tidy up spurts, at least I am hoping on that but I am not so sure the tidy up spurts really will get the space and the attention they need. So in order to give my plans a chance, I am posting this and then I am going to start! Yes. Promise. No computer, only hands on stuff. (Who am I trying to fool here?)

An incredibly simple starter here, just what you need in these busy times!





GRATINATED POLENTA CUPS WITH SAUTÉED SPINACH AND TALEGGIO

polenta, cooked and about 5 cm/2 in high
fresh spinach, coarsely chopped
garlic, finely chopped
Taleggio cheese or some other strong, softish cheese, cut into small cubes
salt
extra-virgin olive oil

- Cut out the polenta cups with a thin-edged glass, oil it a little to make it easier to detach the polenta, and cut out circles. Scoop out the middle so you end up with a hole where you will put the filling.
- Sauté the spinach in garlic and olive oil, salt and stir all the time, it takes about 2-4 minutes.
- Brush the polenta cups with olive oil and then fill the holes with spinach. Top with Taleggio cubes.
- Bake in a pre-heated oven (225°C/440°F) until the cheese has melted and is a bit golden.