Goat's Cheese Polenta With Mushrooms

Name: Goat's Cheese Polenta With Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

(1)

Recipe by PinkCherryBlossom

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: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Place water and wine in a pan and bring to the boil.
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).
Remove from the heat and stir in the goats cheese.
In a fry pan heat 1 tbsp of the oil and fry the mushrooms for 2 minutes, remove and set aside.
Split the spinach into 2 batches and fry in 1 tbsp oil for each batch. Fry until just wilted.
Serve the polenta topped with the spinach and mushrooms and sprinkled with the cheddar.