SOFT POLENTA WITH MUSHROOMS AND SPINACH
In this easy dinner, instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.
Provided by Janneke Vreugdenhil
Categories HarperCollins Dinner Mushroom Spinach Vegetarian Parmesan Quick & Easy Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 1 serving, with leftovers
Number Of Ingredients 9
Steps:
- In a pan, bring 3 cups water to a boil with a pinch of salt. Stir with a whisk as you sprinkle the polenta into the boiling water. Let the mixture cook for 3-5 minutes, or for the time given in the packet instructions. Add extra (boiling) water if necessary, the polenta should be nice and soft. Grate in nearly all of the Parmesan. Taste and season with freshly ground pepper and more salt, if necessary.
- When cooked, pour half of the polenta onto a flat plate that you've greased with olive oil, cover with plastic wrap and put in the fridge for tomorrow.
- While the polenta cooks, sauté the mushrooms in a small splash of olive oil over a medium-high heat for around 10 minutes. Add the garlic at the end and cook briefly, then sprinkle with salt and pepper.
- Remove the mushrooms from the pan and add the spinach. Stir-fry the spinach until just wilted. Remove the spinach from the pan and fry an egg (you might need to add another small splash of olive oil).
- Stir the butter into the cooked polenta and spoon it into a deep plate. Arrange the mushrooms and spinach on the polenta and top with the fried egg. Season lightly with salt and pepper. Top with the rest of the Parmesan, in slices.
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Aisha Attahiru
[email protected]I'm going to make this dish again for my next dinner party.
Mohammed Yunus
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Md Sowrav
[email protected]I think this dish would also be good with some grilled chicken or fish.
Farhan Wazir
[email protected]I can't wait to try this recipe with different types of mushrooms.
Phillip Dorf
[email protected]This recipe is a great starting point for creating your own variations.
DJ Kamal Khanal
[email protected]I'm not a big fan of polenta, but this dish was surprisingly good.
Afzaal Rao
[email protected]This dish is a great way to use up leftover polenta.
Sadegh Gholizadeharjenakie
[email protected]I would definitely recommend this recipe to anyone who loves polenta.
Jorja Branham
[email protected]Overall, this is a great recipe. It's easy to make and the results are delicious.
Eunice Simelanezandiemzolo
[email protected]I found that the dish was a bit bland. I added some extra salt and pepper to taste.
JAMES SMITH EXALIEN
[email protected]The polenta was a bit too soft for my liking, but the flavors were all there.
Bob Wisecarver
[email protected]I love how easy this dish is to make. It's perfect for a weeknight meal.
Muhammad Shaheer
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Julian Commissaris
[email protected]I made this dish for a dinner party and it was a huge success! The presentation was beautiful and the taste was amazing.
Khan Kha0n
[email protected]This dish was a hit with my family! Everyone loved the creamy polenta and the flavorful mushrooms and spinach.
Leo Ethan O'neill
[email protected]Followed the recipe and it turned out great! The polenta was creamy and the mushrooms and spinach were cooked perfectly.
Iram Arshad
[email protected]This polenta dish was a delight! The combination of mushrooms, spinach, and cheese created a rich and flavorful meal that was both comforting and satisfying.