2 cloves of garlic, thinly sliced
7 tablespoons of olive oil
1 cup of chopped tomato without skin
Salt and black pepper
1 cup of cooked spinach, finely chopped
2 cups of thinly sliced onion
2/3 cup of water
500 grams of ground pork
1/3 cup of dry white wine
1 tablespoon of wheat flour
1/2 cup of water
1 basic polenta recipe
1/3 cup of yeast-based bread crumbs
1/2 cup of grated Parmesan cheese
2 cloves of garlic, thinly sliced
7 tablespoons of olive oil
1 cup of chopped tomato without skin
Salt and black pepper
1 cup of cooked spinach, finely chopped
2 cups of thinly sliced onion
2/3 cup of water
500 grams of ground pork
1/3 cup of dry white wine
1 tablespoon of wheat flour
1/2 cup of water
1 basic polenta recipe
1/3 cup of yeast-based bread crumbs
1/2 cup of grated Parmesan cheese
Fry half the garlic in 2 tablespoons of olive oil until golden brown
Add the tomato and cook for 10 minutes, stirring occasionally, over low heat
Season to taste
Remove from heat and reserve
Fry the remaining garlic in 1 tablespoon of olive oil
Add the spinach and sauté for 1 minute
Season to taste and remove from heat. Reserve
Cook the onion in water with 3 tablespoons of olive oil over low heat
When softened, increase heat to reduce liquid and caramelize
Add the cooked garlic and pork, seasoned with salt and pepper
Cook, stirring frequently, until the pork browns
Add the white wine and cook until reduced
Add the wheat flour dissolved in water and stir until thickened
Prepare the polenta and divide into two parts
In one part, mix in the tomato sauce
Mix well
In the other part of the polenta, mix in the spinach
Place the polenta with tomato mixture in a 25 cm diameter cake pan greased and floured with breadcrumbs
Sprinkle with 1/4 cup of grated cheese
Cover with the pork and sprinkle with remaining cheese
Finish by covering with the polenta with spinach
Sprinkle with remaining breadcrumbs
Brush with 1 tablespoon of olive oil
Bake in a preheated oven at 200°C for 20 minutes, then remove and unmold
Let cool for 10 minutes before serving.
