Sformatini di polenta con spinaci, feta e erbe, coulis di peperoni arrosto

I am not sure how this recipe was made alive, I kept looking at my two packs of polenta, thinking I need to use them at some point. I love polenta, I just never think of making it. It’s one of those things that you need to have it in your pantry but then, in the pantry it remains. I grew up eating the traditional polenta from Marche region in Italy, the way my mom used to make it, with tomato-rabbit sauce. It was delicious but a little too stuffy.

Polenta has many uses and is quite a versatile ingredient. You can make sweet cakes, or use it as a thickening agent, or anything you like.

I used almond milk in this recipe, the natural kind which contains only almonds and water, and no thickening agents and flavors.

This is a simple dish, enhanced by the sweet pepper coulis. A perfect dish for a hearty lunch for one of those muggy days in the city. This pepper coulis could be the base of pesto, but I didn’t add any parmesan nor nuts so it has a smoother texture and more liquid.

Ingredients for 3-4 cakes

For the cakes

  • 300 g baby spinach
  • 2 eggs
  • 1 cup natural almond milk
  • 6 oz (or 170 g) express polenta
  • 3 tbs feta, crumbled + 2 tbs
  • 1 tbs mixed herbs, chopped
  • salt and pepper

For the pepper coulis

  • 2 red bell peppers
  • 3 garlic cloves, crushed
  • 1/4 tsp cumin powder
  • 1/4 tsp piment d’espelette
  • 2 tbs olive oil
  • 2 tbs basil
  • juice of 1/2 lemon
  • salt and pepper


For the cakes

Preheat oven at 380F.

Heat non stick pot, add spinach and cook until wilted. Remove from pot, squeeze water and chop roughly.

In a mixing container, combine milk and eggs and beat well. Add spinach, onion and polenta. Add crumble feta and herbs. Adjust with salt and pepper and mix well.

Using silicon molds (about 8 cm each) or non stick mini pans, divide the mixture in each container.

Bake in the oven for about 20-25 minutes until the top gets golden.

Serve hot with pepper coulis.

For the pepper coulis

Roast peppers under broiler until the skin gets burnt on all sides. Remove from oven and let it cool in a plastic bag.

Remove the peel and seeds.

Add all ingredients in a mixer and mix to a smooth texture.