Soft Parmesan Polenta with Garlic Mushrooms
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Mushrooms brown in a hot, uncrowded pan and steam in a cool, full one. Two batches if the pan is small.
Protein is 15 g, lower than most dinners here, because polenta is corn. Doubling the parmesan adds 5 g for 60 kcal a serving.

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