Semi-complete polenta with spinach and mushrooms

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Semi-complete polenta with spinach and mushrooms

For 2 people
Preparation time 5 min Cooking time: 10 min

[ingredients title=”Ingredients”]

• 2 tbsp olive oil
• 5 large mushrooms
• 1 small handful of fresh parsley
• 90 grams of semi-complete polenta
• 2 small handfuls of spinach leaves
• salt & pepper

[/ingredients]

PREPARATION

• Bring 450ml of water to a boil in a saucepan.
• Cut the mushrooms in 4.
• In a hot pan, brown the mushrooms.
• When they have loose their water add 1 tbsp of olive oil and cook for 2-3 minutes. Season with salt and pepper and set aside.
• In the same pan, cook the spinach 2-3 min in a tbsp of olive oil. Season with salt and pepper and set aside.
• When the water boils, add a pinch of salt then gradually pour the polenta while stirring with a wooden spatula for about 2-3 minutes (or according to the package instructions) then remove from the heat.
• Add the spinach leaves while mixing.
• Pour the polenta in a bowl, add the mushrooms.
• Add pepper, add the mushrooms and sprinkle with chopped parsley.
• Serve with a few toasted hazelnuts, parmesan shavings and a soft-boiled egg.

Imprimer

Semi-complete polenta with spinach and mushrooms

For 2 people Preparation time 5 min Cooking time: 10 min

Ingrédients

• 2 tbsp olive oil
• 5 large mushrooms
• 1 small handful of fresh parsley
• 90 grams of semi-complete polenta
• 2 small handfuls of spinach leaves
• salt & pepper

Instructions

1. Bring 450ml of water to a boil in a saucepan.
2. Cut the mushrooms in 4.
3. In a hot pan, brown the mushrooms.
4. When they have loose their water add 1 tbsp of olive oil and cook for 2-3 minutes. Season with salt and pepper and set aside.
5. In the same pan, cook the spinach 2-3 min in a tbsp of olive oil. Season with salt and pepper and set aside.
6. When the water boils, add a pinch of salt then gradually pour the polenta while stirring with a wooden spatula for about 2-3 minutes (or according to the package instructions) then remove from the heat.
7. Add the spinach leaves while mixing.
8. Pour the polenta in a bowl, add the mushrooms.
9. Add pepper, add the mushrooms and sprinkle with chopped parsley.
10. Serve with a few toasted hazelnuts, parmesan shavings and a soft-boiled egg.