Polenta Slices with Spinach

Rinse spinach and blanch in boiling salted water, rinse in cold water and drain well.

Peel garlic and chop finely. Butter baking pan. 

Bring 500 ml (approximately 2 cups) of water with a little salt and butter to a boil and add polenta, stirring. Simmer until polenta swells and remove from heat. Cool slightly and transfer to a bowl.

 Add egg to polenta and mix well. 

Spread polenta in a lined with plastic wrap casserole pan and smooth, cool completely.

Squeeze spinach and chop finely.

Cut Gorgonzola into small pieces, mix with spinach and garlic, season with salt and pepper. 

Invert polenta on a board, remove plastic wrap. 

Cut polenta into 8 large diamond-shaped pieces.

Arrange in a buttered baking dish.

Spread with spinach mixture.