Goat's Cheese Polenta With Mushrooms

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

Directions

1. 1

   Place water and wine in a pan and bring to the boil.

2. 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. 3

   Remove from the heat and stir in the goats cheese.

4. 4

   In a fry pan heat 1 tbsp of the oil and fry the mushrooms for 2 minutes, remove and set aside.

5. 5

   Split the spinach into 2 batches and fry in 1 tbsp oil for each batch. Fry until just wilted.

6. 6

   Serve the polenta topped with the spinach and mushrooms and sprinkled with the cheddar.