Soft Parmesan Polenta with Garlic Mushrooms

Make soft parmesan polenta with garlic mushrooms, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
90 g Cornmeal polenta (Dry weight.)
600 g Vegetable stock (Made up from a cube or a pot.)
30 g Parmesan
400 g Mushrooms (Torn or thickly sliced. Thin slices shrink to nothing.)
10 g Butter
5 g Olive oil
3 cloves, about 9 g Garlic
100 g Spinach
A few sprigs Fresh thyme
A squeeze Lemon juice
A handful Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Bring the stock to the boil, whisk in the polenta in a thin stream and cook on the lowest heat for ten minutes, stirring often, until thick and smooth. Beat in the parmesan and season.
2. Meanwhile heat the oil in a wide pan until it smokes, add the mushrooms in a single layer and leave them alone for two minutes before turning. Cook until browned all over.
3. Add the butter, garlic and thyme for a minute, then the spinach until it wilts, and the lemon.
4. Spoon the polenta into bowls and the mushrooms on top with the parsley.

Contains milk and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/soft-polenta-garlic-mushrooms

AI-generated images illustrating the recipe.

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