Goat's Cheese Polenta With Mushrooms

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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.