Soft Goat Cheese Polenta with Mushrooms and Spinach
The tangy goat cheese adds a wonderful element of flavour to the polenta and combines nicely with the mushrooms and spinach. Serve this as a main course vegetarian dinner followed by a roasted vegetables salad or a green salad for a lighter meal. A glass of crisp white wine is in order here.
1 recipe basic polenta but using goat cheese instead of Parmesan (see posting in this category)
2 tablespoons butter
2 tablespoons olive oil
1 small onion, chopped
4 cups wild mushrooms, mixed varieties
1 tablespoon fresh herb, rosemary, thyme etc.
1/2 cup white wine
1/2 cup chicken stock
1/4 cup cream
A handful of fresh spinach leaves
Salt and pepper
Prepare the polenta according to basic recipe. When the polenta is done add the butter and then the goat cheese instead of Parmesan and stir until cheese has melted.
While the polenta is cooking melt butter with olive oil in a large skillet. Add onion and cook until onion is soft and fragrant.
Add mushrooms and cook until mushrooms are soft and most of the butter is absorbed. Add the wine and cook until liquid almost evaporated. Add the herbs and the stock and continue cooking a couple of minutes, stirring. Add salt and pepper to taste.
Add the cream and bring mixture back to a simmer. Add the spinach leaves and toss them into the mushrooms. They will cook rather quickly but don’t let them lose their bright green colour. When they have wilted into the mushrooms turn off the heat.
When the polenta is ready spoon it into individual bowls, top with a mound of mushrooms and spinach and scatter a few pieces of goat cheese around.