Goat'S Cheese Polenta With Mushrooms - cooking recipe

Ingredients

450 ml dry white wine
450 ml water
1 teaspoon salt
85 g butter, cut into cubes
175 g instant polenta
175 g firm goat cheese, cubed
3 tablespoons olive oil
225 g trimmed mixed mushrooms
300 g Baby Spinach
50 g vegetarian cheddar cheese, grated

Preparation

Place water and wine in a pan and bring to the boil.
Add the salt and butter and once the butter is melted add the polenta in a steady stream. Whisk until cooked (for most brands, 2 minutes).
Remove from the heat and stir in the goats cheese.
In a fry pan heat 1 tbsp of the oil and fry the mushrooms for 2 minutes, remove and set aside.
Split the spinach into 2 batches and fry in 1 tbsp oil for each batch. Fry until just wilted.
Serve the polenta topped with the spinach and mushrooms and sprinkled with the cheddar.