Layered Polenta with mushrooms, ricotta, and spinach

Instructions

1. Put water and milk in a saucepan and bring to boil. Add salt and pepper. Stir in the polenta using a whisk. Reduce heat to a low simmer and continue whisking until smooth and thick. (3-5 minutes). If needed add milk for better texture. You aim for thick and smooth texture. Add 1 tbsp butter and 50 g shredded cheddar cheese. Mix to combine. Cover with a lid and set aside.
2. Mushroom topping: Heat sunflower oil in a large skillet. Add onion and mushrooms and cook for 3 minutes. Add pepper, garlic, and theme. Stir to combine and cook until golden brown – 3- 5 minutes.
3. Spinach filling: Pour the frozen spinach in a pan and add 100 ml water. Heat and cover with a lid until unfrozen. Add salt and pepper and then drain in a colander. Mix with the ricotta. Combine.
4. Preheat the oven to 190 °C.
5. Butter the bottom of a baking dish with butter and layer half of the polenta. Then layer all the spinach filling and smooth the remaining polenta and arrange on top the mushrooms. Dot with some butter and bake for 15 minutes in the oven.

• Servings : 8
• Ready in : 30 Minutes
• Course : Main courses
• Recipe Type : Appetizers, beef, From dinner-to lunchbox, Pizza, Pasta, Spagetty, Quiches, recipes for spring, recipes for summer, recipes for winter, Vegetables and site dishes
• Ingredient : Butter, Caw-milk, Cheddar cheese, Frozen spinach, Ground black pepper, Onion, Polenta, Ricotta cheese, Salt, Sunflower oil, Thyme, Water