Creamy polenta with mushrooms and spinach
Ingredients
for 2 person
1 tbsp | olive oil |
500 g | mushrooms, thinly sliced |
150 g | baby spinach |
¼ tsp | salt |
5 dl | vegetable bouillon |
100 g | fine polenta |
50 g | grated Sbrinz |
salt and pepper to taste |
How it's done
Vegetables
Heat the oil in a frying pan, sauté the mushrooms for approx. 5 mins., add the spinach and allow to wilt, season with salt.
Polenta
Bring the stock to the boil, stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick puree. Stir in the cheese and season. Top with the vegetables.
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