Polenta mushroom bowls
30 minutes · 4 portions
Lunch · Dinner
- Alcohol free
- Gluten free
- Lactose free
- Vegan
- Vegetarian
Time : 2/5 · Equipment complexity : 3/5
Ingredients
- Polenta — 280 g
- Water — 1200 ml
- Mushrooms — 500 g
- Spinach — 250 g
- Olive oil — 25 ml
Instructions
Cook the polenta in water, stirring until thick. Brown the mushrooms and spinach in olive oil, then spoon them over the polenta.