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Arrange spinach, while still wet, in a large saute pan and sprinkle with salt. Place over moderate heat and cook until spinach is completely wilted. Drain thoroughly of all excess water and chop coarsely. Saute spinach with remaining garlic in 2 Tbs. of olive oil and reserve.
Saute leeks in 2 Tbs. olive oil over low heat until golden. Reserve.
Combine goat cheese, yogurt and thyme in a bowl and blend until creamy and spreadable. Reserve.
Dissolve 2 tsp. salt in water in a large pot (preferably not too deep). Stir in cornmeal with a wire whisk and place over moderate heat. Continue stirring constantly with whisk until cornmeal begins to thicken, then change to wooden spoon. Polenta is done when it pulls away from the sides of the pan (about 15 minutes).
Place 2/3 of the polenta in a bowl. Add 1 cup of tomato sauce. Add the spinach to the remaining 1/3 of the polenta. Spread half the tomato-polenta mixture on the bottom of a lightly-oiled 9-in. spring-form cake pan. Spread half of the goat cheese mixture across the polenta, then spread half of the leeks next. Continue spreading the spinach-polenta mixture, the remaining goat cheese mixture and the remaining leeks. Top with the remaining tomato-polenta mixture.
Bake in a 450 degree oven for 25 minutes. Allow to stand at least 10 minutes before serving. Cut in wedges and serve with remaining tomato sauce.
POLENTA RECIPES, CROSTINI, BRUSCHETTA AND MORE ANTIPASTO RECIPES
