Goat'S Cheese Polenta With Mushrooms Recipe

Name: Goat'S Cheese Polenta With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place water and wine in a pan and bring to the boil.
2
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).
3
Remove from the heat and stir in the goats cheese.
4
In a fry pan heat 1 tbsp of the oil and fry the mushrooms for 2 minutes, remove and set aside.
5
Split the spinach into 2 batches and fry in 1 tbsp oil for each batch. Fry until just wilted.
6
Serve the polenta topped with the spinach and mushrooms and sprinkled with the cheddar.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 450 ml dry white wine, 450 ml water, 1 teaspoon salt, 85 g butter, cut into cubes, and more.

Yes, Goat'S Cheese Polenta With Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goat'S Cheese Polenta With Mushrooms

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