Serves 2-3

• 1 Tbsp. olive oil, plus more for the pan
• 1 cup polenta or coarse corn meal
• 1/4 cup grated Parmesan
• Kosher salt and black pepper, to taste
• 3 cups baby spinach
• 1 cup diced tomatoes, drained
• 4 oz. shredded mozzarella

1. Heat oven to 400° F. Oil a 9-inch pie plate; set aside.
2. In a medium saucepan, bring 2¼ cups of water to a boil. Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes.
3. Stir in the Parmesan, ½ teaspoon salt and ¼ teaspoon pepper. Using a spoon, spread the polenta over the bottom and up the sides of the prepared pan.
4. In a bowl, combine the spinach, tomatoes, mozzarella, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
5. Spoon the mixture over the polenta and bake until the polenta is crisp around the edges, 25 to 30 minutes.