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Roasted Tomatoes with Polenta & Spinach


6 oz. fresh spinach leaves
2-3 tablespoons Extra virgin olive oil
3 cloves garlic, thinly sliced
1 18 oz. package store bought polenta(cut into 1/4 inch rounds)
1 pint cherry tomatoes
pinch red pepper flakes
1/3 cup basil, roughly chopped
1/4 cup freshly grated Parmigiano Reggiano
salt & pepper



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