Goat's Cheese Polenta With Mushrooms

PinkCherryBlossom's Note:

Use instant polenta for this (I can hear our Italian members sobbing at the back) The cheese really packs the flavour into it.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 450 ml dry white wine
• 450 ml water
• 1 teaspoon salt
• 85 g butter , cut into cubes
• 175 g instant polenta
• 175 g firm goat cheese , cubed
• 3 tablespoons olive oil
• 225 g trimmed mixed mushrooms
• 300 g baby spinach
• 50 g vegetarian cheddar cheese , grated

Directions:

1. Place water and wine in a pan and bring to the boil.
2. Add the salt and butter and once the butter is melted add the polenta in a steady stream. Whisk until cooked (for most brands, 2 minutes).
3. Remove from the heat and stir in the goats cheese.
4. In a fry pan heat 1 tbsp of the oil and fry the mushrooms for 2 minutes, remove and set aside.
5. Split the spinach into 2 batches and fry in 1 tbsp oil for each batch. Fry until just wilted.
6. Serve the polenta topped with the spinach and mushrooms and sprinkled with the cheddar.

Reviews

[FLKeysJen]

Delicious! With a few changes I could see this being one of my favorite recipes. As much as I love wine, the flavor was too strong; I used a sherry so maybe that's why, but next time I'll use a smaller amount, or just water or broth. I followed the package instructions to use 1 1/3 cups polenta for the four cups liquid. I used double the amount of spinach because it really shrinks! A delicious, filling vegetarian meal!