Mushroom and spinach polenta
Soft quick-cook polenta with browned mushrooms and wilted spinach. A little Cheddar finishes the base without needing cream.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 150g dry quick-cook polenta
- 300g mushrooms, sliced
- 150g spinach, washed
- 250ml milk
- 500ml water
- 50g Cheddar, grated
- 1 tbsp olive oil
- 1 garlic clove, chopped
- Black pepper, to taste
Method
- Check the polenta packet
Confirm you have dry quick-cook polenta. Check its liquid ratio and cooking time before starting; adjust the measured water if the packet requires a different total, keeping the milk quantity the same.
- Brown the mushrooms
Heat oil in a large frying pan over medium-high heat. Cook mushrooms for 8–10 minutes until their moisture evaporates and edges colour. Stir in garlic for 1 minute, then spinach for 2–3 minutes until wilted.
- Cook polenta
Meanwhile bring milk and water just to a simmer in a deep saucepan. Gradually whisk in polenta. Lower heat and stir for its packet cooking time, usually 3–5 minutes for quick-cook polenta, until smooth and tender. Beware of hot splashes.
- Finish the base
Remove polenta from heat, stir in cheese and pepper, and add a little hot water if it is too stiff to spoon. It thickens as it stands.
- Serve immediately
Divide soft polenta between two bowls and top with hot mushrooms and spinach.
Make it work with what you have
- Use quick-cook polenta, not coarse traditional cornmeal or a ready-cooked block. Follow a different packet liquid ratio if specified.
- Keep mushrooms spread out while browning so they fry rather than simmer.