| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Sainsbury’s, Sainsbury12 |
4 |
servings |
INGREDIENTS
| 125 |
g |
Instant polenta; (4oz) |
| 200 |
g |
Young leaf spinach; roughly chopped |
|
|
; (7oz) |
| 2 |
tb |
Mascarpone cheese |
|
|
Salt and freshly ground black pepper |
| 375 |
g |
Salmon fillet; skin removed and |
|
|
; cut into strips |
|
|
; (12oz) |
| 400 |
g |
Fresh broccoli; cut into bite size |
|
|
; florets and steamed |
| 1 |
|
300 gram car fresh Napoletana sauce |
| 250 |
g |
Greek yogurt; (8oz) |
| 125 |
g |
Grated mozarella cheese; (4oz) |
INSTRUCTIONS
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Bring 500ml (18fl oz) water to the boil. Pour in the polenta and stir
continuously for 5 minutes until thick and smooth. Stir in the spinach and
mascarpone until the spinach has wilted and season. Remove from the heat
and spoon the polenta into an ovenproof dish.
Place the salmon on some foil under a preheated grill and cook for 3
minutes on each side. Place the broccoli and salmon over the polenta and
cover with Napoletana sauce.
Mix together the Greek yogurt, mozzarella cheese and season. Spread this
mixture over the bake and place in the preheated oven for 20 minutes.
Notes Delicious served with a tossed green salad and chunks of wholemeal
bread.
Converted by MC_Buster.
NOTES : A filling but light supper or lunch dish with creamy polenta and
fresh salmon
Converted by MM_Buster v2.0l.
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