WHAT TO EAT TONIGHT

Soft polenta with mushrooms and spinach

By using only half the polenta, you can save the rest as a pizza base for the next day

Posted

Added on

By using only half the polenta, you can save the rest as a pizza base for the next day

Posted

  • Serves 1
  • Preparation time 15 minutes
  • Cooking time 20 minutes
  • 150g instant polenta
  • 75g Parmesan cheese, grated
  • Olive oil, for greasing and frying
  • 150g mushrooms (just one kind or a mixture), sliced into smaller pieces if necessary
  • ½ garlic clove, crushed
  • 150 g baby leaf spinach
  • 1 egg
  • Small knob of butter
  • Sea salt and freshly ground pepper
  1. In a pan, bring 700ml water to the boil with a pinch of salt. Stir with a whisk as you sprinkle the polenta into the boiling water. Let the mixture cook for three to five minutes, or for the time given in the packet instructions. Add extra (boiling) water if necessary – the polenta should be nice and soft. Stir in nearly all of the Parmesan. Taste and season with freshly ground pepper and more salt if necessary.
  2. When cooked, pour half of the polenta on to a flat plate that you’ve greased with olive oil, cover with clingfilm and put in the fridge for tomorrow. By cooking twice the amount of polenta and turning half of it out onto a flat plate, this maize porridge will set into a nice flat disc that you can use as a pizza base the following day.
  3. While the polenta cooks, sauté the mushrooms in a small splash of olive oil over medium-high heat for around 10 minutes. Add the garlic at the end and cook briefly, then sprinkle with salt and pepper. Remove the mushrooms from the pan and add the spinach. Stir-fry the spinach until just wilted. Remove the spinach from the pan and fry an egg (you might need to add another small splash of olive oil).
  4. Stir the butter into the cooked polenta and spoon it into a deep plate. Arrange the mushrooms and spinach on the polenta and top with the fried egg. Season lightly with salt and pepper. Sprinkle with the rest of the Parmesan.

RECIPE EXTRACTED FROM: Solo Food: 72 recipes for you alone

RECIPE EXTRACTED FROM: Solo Food: 72 recipes for you alone

by Janneke Vreugdenhil

Published by HQ

BUY
Tagged in:
Italian
mushrooms

Tap below to add
the-pool.com to your homescreen

Close
Love The Pool? Support us and sign up to get your favourite stories straight to your inbox