Stuffed Mushrooms With Parmesan Polenta

1. 1

   Preheat the oven to 350u00b0F. Line a baking tray with baking paper. Remove the stalks from the mushrooms and discard, then place the mushrooms, open-side up, on the prepared tray.

2. 2

   Melt the butter in a medium frying pan over moderate heat. Add the bacon and cook, stirring, for 2 mins or until browned. Add the garlic and spinach and cook, stirring, for 1 min, or until the spinach wilts. Remove the pan from the heat. and allow to cool for 10 mins.

3. 3

   Combine the cooled spinach mixture and ricotta and season.

4. 4

   Spoon the spinach mixture into the mushrooms. Sprinkle with parmesan and bake for 20 mins or until golden and tender.

5. 5

   Meanwhile, make the parmesan polenta. Bring the stock to a boil in a medium heavy-based saucepan over a moderate heat. Gradually add the polenta, stirring. Cook and stir for 8-10 mins or until quite thick. Remove from the heat and stir in the butter and parmesan.

6. 6

   Spoon the polenta onto serving plates. Top with mushrooms and sprinkle with chives. Serve.

* Per serving · 4 servings · Values may vary.