Creamy Polenta with Mushrooms and Parmesan

Soft polenta topped with garlicky mushrooms, thyme and parmesan, with a quick spinach salad.

Ingredients

For 4 servings.

• 1 cup polenta
• 4 cups water
• 2 cups milk
• 1 lb mushrooms, sliced
• 4 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 3/4 cup grated parmesan
• 5 oz baby spinach
• 1 lemon
• 1 tsp salt
• 1/4 tsp black pepper

Method

1. Bring the water, milk and half the salt to a simmer, whisk in the polenta and cook over low heat, stirring often, for 15–20 minutes until thick and soft.
2. Meanwhile, fry the mushrooms in 3 tbsp of the oil over high heat for 8 minutes until browned. Add the garlic, thyme, pepper and the rest of the salt for a minute.
3. Stir most of the parmesan into the polenta.
4. Serve the polenta topped with the mushrooms and the rest of the parmesan, with the spinach dressed in the last of the oil and the lemon.

Diets and allergens

Nutrition per serving

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