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Creamy polenta with mushrooms and spinach

Pour the polenta in a thin stream while whisking constantly: tipped in all at once, it forms dry lumps in the middle.

Hot dish · 2 servings · Prep time 25 min

Per serving

Calories426kcal
Protein21g
Carbs50g
Fat15g

Ingredients

  • 100 gPolenta
  • 300 mlMilk
  • 300 gMushrooms
  • 150 gSpinach
  • 40 gGrated cheese
  • 2 pieceGarlic
  • 10 mlOlive oil

Method

  1. Bring the milk and 300 ml of salted water to the boil, then pour in the polenta in a thin stream, whisking.
  2. Lower the heat and cook for 5 to 8 minutes, stirring, until thick and creamy. Stir in half the cheese.
  3. Meanwhile, sauté the sliced mushrooms in the oil over high heat for 6 minutes, add the garlic, then the spinach.
  4. Serve the polenta topped with the vegetables and remaining cheese.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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