This little number is delicious, quick and easy to whip up and can be made as a main or alongside your favourite cut of meat. Personally, I serve it as a main meal because it's too yummy to have only a small portion, but the choice is yours.
Makes: 4 side servings or 2 main meals
Preparation Time: 5 minutes
Cooking Time: 18 minutes
Ingredients 3 tablespoons butter
3 garlic cloves, crushed
250g baby spinach
200ml thickened cream
375ml vegetable stock
1 cup polenta
½ cup pecorino, finely grated
½ cup cheddar cheese, finely grated
Salt and pepper to taste
Melt butter in a saucepan over medium heat.
Add garlic and stir until slightly fragrant.
Add spinach and cook, stirring until wilted.
Stir in cream and simmer for two minutes.
Transfer spinach mixture to a bowl.
Increase heat to high.
Add vegetable stock and 400ml cold water to saucepan and cover.
Bring to the boil.
Reduce heat to low and add polenta.
Cook, stirring constantly, for 5 to 7 minutes or until polenta is thick and no longer grainy in texture.