Name: Soft polenta with mushroom and feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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