Tomato, spinach and basil sformatino

Preparation info

  • Serves


    • Difficulty


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.


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


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