Creamy parmesan polenta with balsamic mushrooms and spinach

Name: Creamy parmesan polenta with balsamic mushrooms and spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Mixed mushrooms (e.g. herb sidlings, boletus mushrooms, oyster mushrooms); 1 red peppers; 1 Onion; 1 Garlic clove; 200 g young spinach; 1/2 l Milk; 1 TEASPOON Vegetable broth (instant); 150 g Polenta (instant); 50 g Parmesan (grated); 80 g Butter; 7-10 Tbsp salt, pepper; 50 g Hazelnut kernels; 2 TABLESPOONS Balsamic vinegar

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Mixed mushrooms (e.g. herb sidlings, boletus mushrooms, oyster mushrooms)
1 red peppers
1 Onion
1 Garlic clove
200 g young spinach
1/2 l Milk
1 TEASPOON Vegetable broth (instant)
150 g Polenta (instant)
50 g Parmesan (grated)
80 g Butter
7-10 Tbsp salt, pepper
50 g Hazelnut kernels
2 TABLESPOONS Balsamic vinegar

Directions

1
Rub the mushrooms with kitchen paper or clean them with a brush. Halve the mushrooms. Clean the peppers, cut them in half lengthwise, remove the seeds and wash them. Cut into thin strips. Peel onion and garlic, chop both.
2
Wash the spinach and spin dry.
3
Bring milk and 1⁄2 l water to the boil. Stir in stock. Stir in polenta and allow to trickle in. Cook for about 10 minutes at low heat, stirring frequently. Stir in cheese and 40 g butter in pieces, salt if necessary.
4
Roughly chop the nuts. Roast briefly in a pan without fat, remove. Heat the rest of the butter in the pan. Stir-fry the mushrooms, onion, garlic and pepperoni. Deglaze with vinegar. Season with salt and pepper.
5
Add the spinach, let it collapse for a moment. Mix in the nuts. Serve with polenta.