6 cups water, 2 cups polenta, ½ cup salt, 1 bunch of washed spinach finely chopped, 175g-crumbled feta cheese, 2 Tabs tomato paste. Bring water to the boil, set heat to Medium, add salt and polenta, stirring continuously Cook for 20-30 minutes, stirring well, or until the polenta pulls away from the sides of the pot. Over Medium heat combine spinach and 1 ½ cup cooked polenta, heat plus/minus 2 minutes till spinach is cooked down. Pour into a loaf pan, spreading evenly, top with half the feta cheese. Add second layer of plain polenta, top with remaining cheese. The rest of the polenta mix with pesto and cook for plus/minus 2 minutes. Pour over the other 2 layers and let cool. Cover and refrigerate for several hours or overnight. To serve, run a knife inside the loaf pan and loosen. Gently invert onto a cutting board, cut slices and serve hot or cold with a green salad.