A MEAL YOU CAN MAKE

Soft polenta with mushrooms

Soft, creamy cornmeal topped with browned mushrooms and spinach.

About 29 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Milk; stock may contain celery/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~451 kcal · 17g protein · 47g carbohydrate · 21g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Check 120g quick-cook polenta needs about 5 minutes; long-cook cornmeal needs its packet timing and more liquid. Slice 300g mushrooms, mince 5g garlic and wash 100g spinach (washed).

  2. Cook the mushrooms

    Heat 15ml olive oil over medium-high heat. Stir mushrooms until browned and their water evaporates. Add garlic and spinach for the last 2 minutes until wilted. Transfer to a covered heatproof bowl.

  3. Whisk the polenta

    Bring 600ml vegetable stock to a simmer in the same pan. Slowly rain in the polenta while whisking. Lower the heat; stir continuously for its packet time, guarding against splashes, until creamy with no gritty centre. Add hot water if too stiff.

  4. Check and serve

    Stir 15g butter and 30g vegetarian hard cheese (grated) into the polenta. Spoon into bowls and top with the still-hot mushrooms; reheat the topping first if it has cooled.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  5. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 7 min · Cooking: about 17 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Northern Italian-inspired. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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