DAILY DINNERS

If you bought mince, make up 8 -10 small mince balls by mixing the meat with 1 tsp oregano, salt, pepper and if the meat is very wet, add a few handful of breadcrumbs to stabilise the mixture.

Place the meatballs on a baking tray under a medium grill for 10 mins.

Bring 400ml water to the boil in a saucepan. Pour in the polenta, stirring until it comes back to the boil. Simmer for 2-3 mins until soft. Season, stir in the parmesan and butter and set aside.

When 10 mins is up, add the tomatoes to the meatball tray and grill for 5 mins until they blister and the meatballs are cooked. While the tomatoes are cooking, keep the meatballs moist by putting them in some gravy. Serve meatballs and gravy with the spinach, polenta and tomatoes.

Remove and add the spinach to the hot tray, stirring to wilt.

You can serve it straight away or box it up for later. Reheat in the microwave, adding a little water to the polenta if needed. To improve on the moisture of the meat reheat the meatballs separately in some gravy.