Polenta Roulade with Spinach

Bring vegetable stock to a boil. Stir in polenta, cover and simmer for 20 minutes, stirring occasionally. Rinse and blanch spinach in boiling salted water for 2 minutes. Peel and dice garlic cloves. Saute in hot oil until golden brown. Add spinach and cook for 5 minutes. Season with salt, pepper and nutmeg. Cut 1/4 of cheddar cheese into thin strips. Chop the remaining cheese. Spread polenta on aluminum foil to form a rectangle of 25 x 18 cm (approximately 10 x 7 inches). Layer with half of the spinach and the cheese cubes and roll up. Place roulade on a baking sheet greased with some butter. Bake in preheated 200°C (approximately 400°F) oven for 30 minutes. Top with the cheese strips after 20 minutes. Cook almonds in melted butter until lightly browned. Serve with polenta roulade and remaining spinach.