This isn't really a cheese cake but you make it in a spring form cake tin, so I am giving it the honourary title of cake. Avery loved this dinner and even the girls wolfed it down and they can be iffy about onion. I guess the cream and the butter and the cheese help. The onion retains a bit of crunch but you want that with all the creamy cheesiness so don't be tempted to cook it first.
From Donna Hay seasonal diary 2006
1 cup water
1 cup milk
1/2 cup polenta
1/2 cup parmesan cheese
sea salt and cracked pepper
1 small red onion
6 eggs, lightly beaten
1/2 cup single cream
80g goat's cheese crumbled
Preheat the oven to 180ºC (355ºF). Grease a 20cm springform cake tin.
It also says to line the base with paper, which maybe you could do if you want to be fancy and not serve it out of the tin like I did, but greasing it will be enough I reckon. Save a tree.
Place milk and water in saucepan.
Forget about it until it bubbles over dramatically and then say to your husband, "oh I meant to do that.". OR bring to the boil.
Gradually pour in polenta, stirring until smooth. Reduce heat and continue to stir for five minutes. Stir through the butter, parmesan, salt and pepper. Oh, and I added nutmeg.
At this point you can lock yourself in the bathroom and eat the buttery cheesy polenta straight off the wooden spoon and then make scrambled eggs for dinner for everyone else. OR you can proceed with the recipe.
Spread polenta over base of tin, top with onion and spinach. Whisk together eggs and cream, pour over spinach and top with crumbled goats cheese. Cook for 40 minutes or until set.
It says it serves 4 but I think you could easily feed six with a hearty salad and bread. We had leftovers.