Salmon, polenta and broccoli layer

4 servings

Ingredients

Quantity Ingredient
125 grams Instant polenta; (4oz)
200 grams Young leaf spinach; roughly chopped
; (7oz)
2 tablespoons Mascarpone cheese
Salt and freshly ground black pepper
375 grams Salmon fillet; skin removed and
; cut into strips
; (12oz)
400 grams Fresh broccoli; cut into bite size
; florets and steamed
1 300 gram car fresh Napoletana sauce
250 grams Greek yogurt; (8oz)
125 grams Grated mozarella cheese; (4oz)

Directions

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.

Related recipes