Tomato, spinach and basil sformatino

Name: Tomato, spinach and basil sformatino
Yield: Serves 6-8
Ingredients: salt, freshly ground black pepper and ground nutmeg; 150 g sunblush tomatoes in oil, drained and chopped; 1 onion, finely chopped; 75 g fresh basil leaves (plus more for garnishing); 2 red chillies, deseeded and finely chopped; 2 tablespoons pine nuts, toasted; 4 garlic cloves, crushed; 1 litre full-fat milk; 150 g butter; 2 free-range eggs, separated; 200 g quick-cook polenta; 100 g fresh spinach leaves

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

An impressive Mediterranean polenta gateau, which is light and delicious and full of gutsy flavours. Any leftovers make a great base, pan-fried and then topped with goat’s cheese or mozzarella.

Ingredients

1 litre full-fat milk
4 garlic cloves, crushed
200 g

Mediterranean
Vegetarian
Pasta
Leftovers

Method

Preheat the oven to 180°C/350°F/gas mark 4. Place the milk and half the garlic in a pan and bring to the boil. Stir in the polenta and cook over a low heat for