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1
Saute 2/3 of the garlic (4 cloves) in 2 tablespoons of olive oil until just golden.
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2
Add chopped tomatoes and salt and pepper to taste and simmer for 30 minutes.
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3
Reserve.
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4
Arrange spinach, while still wet from washing, in a large skillet and sprinkle with salt.
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5
Place over moderate heat and cook until spinach is completely wilted.
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6
Drain thoroughly of all excess water and chop coarsley.
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7
Saute spinach with remaining garlic (2 cloves) in 2 tablespoons olive oil and reserve.
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8
Saute leeks in 2 tablespoons olive oil over low heat until golden.
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9
Reserve.
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10
Combine goat cheese, yogurt and thyme in a bowl and blend until creamy and spreadable.
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11
Reserve.
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12
Dissolve 2 teaspoons salt in water in a large pot (preferably not too deep).
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13
Stir in cornmeal with a wire wisk and place over moderate heat.
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14
Continue stirring constantly with the whisk until cornmeal begins to thicken, then change to a wooden spoon.
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15
Polenta is done when it pulls away from the sides of the pan (about 15 minutes).
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16
Place 2/3 of the polenta in a bowl.
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17
Add 1 cup of the tomatoes.
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18
Add spinach to the remaining 1/3 of the polenta.
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19
Spread half the tomato-polenta mixture on the bottom of a lightly oiled 9 inch spring-form cake pan.
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20
Spread 1/2 of the goat cheese mixture over the tomato-polenta, then spread half of the leeks next.
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21
Continue layering the spinach-polenta mixture, the remaining goat cheese mixture and the remaining leeks.
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22
Top with the remaining tomato-polenta mixture.
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23
Bake in a 450u00b0 oven for 25 minutes.
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24
Allow to stand at least 10 minutes before removing spring-form ring.
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25
Cut in wedges and serve with remaining tomato sauce.
