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.
Provided by PinkCherryBlossom
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 667.3, Fat 42.2, SaturatedFat 21.6, Cholesterol 80, Sodium 1010.9, Carbohydrate 40.4, Fiber 4.8, Sugar 2.8, Protein 15.4
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