Polenta Bake with Creamy Mushrooms, Spinach and Feta

Ingredients

• 4 C (1 litre) milk
• 1 tsp (5 ml) salt
• 2 C (500 ml) polenta
• 50 g butter
• 400 g brown mushrooms, sliced
• 2 fat cloves garlic, crushed
• 100 g baby spinach
• salt and pepper
• 1 C (250 ml) crumbled feta cheese
• 1 C (250 ml) reduced-fat cream
• 1/4 C (60 ml) grated Parmesan cheese

Instructions

1. 1

   Preheat the oven to 180 °C.

2. 2

   --- Polenta ---

3. 3

   Heat the milk until almost boiling, add the salt, and then slowly add the polenta, whisking all the while. Reduce the heat and stir continuously with a wooden spoon for about 15 minutes – it should be thick and the polenta should be cooked through. Spoon the mixture into a greased 30 x 20 cm baking dish and keep to one side.

4. 4

   --- Topping ---

5. 5

   Heat the butter in a large frying pan, add the mushrooms and garlic and sauté until softened. Add the spinach and continue frying until wilted. Season with salt and pepper.

6. 6

   Spoon the vegetables onto the polenta and spread out evenly. Top with the feta and cream, and sprinkle with the Parmesan cheese. Bake for about 30 minutes.

7. 7

   Enjoy as a meatless dish or have it as a delicious side with grilled or braaied meat, fish or chicken.