Basil and Sweet Potato Polenta Bake

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Stir-fry the spinach and basil in a pan, season with salt and pepper, add the mozzarella cheese and let cool; boil the sweet potato, peel it, and cut into 1cm dice.
2. Boil 2 1/2 cups of water in a saucepan, then slowly add the cornmeal mixed with 1 cup of cold water and salt.
3. Stir slowly until it boils again, then cook over low heat until very thick, and mix in the Parmesan cheese.
4. Put about half of step 3 into a buttered ceramic dish, place steps 1 and 2 on top, fill the dish with the remaining dough, and chill in the refrigerator.
5. When step 4 is fully set, bake in a 176C oven for about 40 minutes until the top is browned.
6. Cut step 5 into suitable sizes, place on a plate, and serve with tomato ketchup to taste.