The veal, spinach, and polenta bake is a homemade recipe that combines three highly digestible ingredients. Veal is particularly tender, spinach is rich in plant-based iron, and corn polenta offers gluten-free carbohydrates, making it suitable for dogs with gluten sensitivities.
Ingredients
- 250 g of lean ground veal
- 120 g of corn flour for polenta
- 200 g of fresh spinach
- 500 ml of water
- 30 g of cow's ricotta
- 1 teaspoon (5 ml) of extra virgin olive oil
Procedure
- Preheat the oven to 180 °C.
- Wash the spinach well, blanch them in water for 3 minutes, drain, squeeze out excess water, and chop coarsely.
- In a pot, bring 500 ml of water to a boil, sprinkle in the corn flour while stirring with a whisk, and cook the polenta for about 25 minutes, stirring often. It should be soft and creamy.
- In a non-stick pan, heat the EVO oil and cook the ground veal for 5 minutes, breaking it apart with a wooden spoon.
- Add the chopped spinach to the veal and continue cooking for 2 minutes.
- In a baking dish, spread half of the polenta, distribute the veal and spinach mixture, cover with the remaining polenta, and finish with dollops of ricotta.
- Bake for 18 minutes, then let cool and cut into portions before serving.
Notes
Veal is a lean and tender meat, particularly suitable for dogs that eat slowly or have sensitive teeth. Spinach, in moderate amounts, provides iron, magnesium, and vitamin K. Polenta is an interesting alternative to rice to vary carbohydrate intake. Always serve at room temperature or slightly warm.
Storage
In the refrigerator in an airtight container for up to 3 days. It can be frozen in single portions for up to 2 months.