Recipe

Soft polenta with mushroom and feta

Jan 30, 2013 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Soft polenta with mushroom and feta
  • 1 tablespoon vegetable or olive oil
  • 300 gram mixed mushrooms, thickly sliced
  • 1 clove garlic, crushed
  • 200 gram grape tomatoes, halved lengthwise
  • 100 gram baby spinach leaves
  • 1 cup reduced-fat milk
  • 2 1/2 cup salt-reduced vegetable stock
  • 1/2 cup instant polenta (corn meal)
  • 1/4 cup millet
  • 100 gram salt-reduced feta, crumbled
  • 2 tablespoon chopped mint

Method

Soft polenta with mushroom and feta
  • 1
    Heat oil in a large, deep frying pan over moderately high heat. Add mushroom. Cook and stir for 2 minutes or until just soft. Add garlic and tomato. Cook and stir for 2 minutes or until soft. Add spinach. Cook and stir for 1 minute or until just wilted. Remove pan from heat; cover to keep warm.
  • 2
    Meanwhile, place milk and stock in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. Slowly whisk polenta and millet into milk mixture. Cook and stir for 8-10 minutes or until thick. Season.
  • 3
    Divide polenta mixture among serving plates. Top with mushroom mixture. Sprinkle with feta and mint. Serve.

Notes

You can use a mixture of mushroom varieties or just one, such as field, button or Swiss brown.

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