Season the water with salt, pepper and nutmeg and bring to the boil. Sprinkle in the cornmeal, stirring throughout, and allow to briefly bubble up. Remove from the heat and leave to soak for about 20 minutes.
Rinse and clean the spinach and place in a saucepan. Cover and blanch at low temperature for about 3 min. Now drain and chop coarsely. Preheat the oven to 200 °C , the hot air oven to 180 °C. Rinse the tomatoes, remove the stalks and cut into slices. Finely chop the onions and sauté in butter until translucent. Now mix with the spinach and season with salt and freshly ground pepper. Squeeze the garlic and add it. Pour the cornmeal into a buttered gratin dish, top with the tomato slices and add a small amount of salt. Spread the spinach evenly on top. Grate the cheese and sprinkle it on top. Bake in the oven on the middle rack for about 25 min, until the cheese is melted and lightly browned.
Our tip: Use the young, tender spinach from the farmer’s market!
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