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1
In a medium sauce pan, pour the water and bring to a boil with the butter.
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2
Season the water with a pinch of salt.
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3
Dont add too much, because the feta is salty.
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4
Next, slowly stir in the cornmeal and whisk away.
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5
Turn down the heat to about medium low.
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6
The trick is to add the cornmeal little by little and continue to stir to avoid clumps.
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7
Once the polenta has thickened (about 3 minutes later), add the cream and whisk it in.
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8
Next take a microplane or garlic press and add the garlic to the pot.
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9
Lastly, add the cheddar and feta cheese.
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10
Stir it in well, and turn off the heat.
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11
The first thing I do for the ragout (hey that rhymed!)
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12
is take a damp paper towel and clean off the mushroom caps.
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13
You dont want to run the mushrooms under water because it will make the flesh soggy.
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14
Just gently wipe them with the paper towel.
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15
Then I trim off the stems and slice the caps.
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16
Next, take the onions and garlic and dice up.
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17
In a large skillet, add about 2 tablespoons of olive oil and saute the mushrooms.
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18
Cook them on medium-high heat until theyre nice and golden brown.
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19
Then take them out and set them on a plate.
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20
In the same skillet, add the onions and garlic and cook until they become tender.
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21
Add the spinach and saute.
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22
Next put the mushrooms back into the pan and mix all ingredients.
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23
Take half of the feta cheese and mix in at this time.
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24
Serve the polenta on a platter and top with the spinach and mushroom mix.
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25
Top the dish with a little crumbled feta and voila.
