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. ---------------------------------------------------------------------------
Nutrition
Ingredients
