Accueil » Semi-complete polenta with spinach and mushrooms

Semi-complete polenta with spinach and mushrooms

l Switch language for recipe in French l

Semi-complete polenta with spinach and mushrooms

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

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

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.

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.

Leave a Comment

Your email address will not be published.