- 55g/2oz butter
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 sprigs fresh thyme, chopped
- 100g/3½oz mixed mushrooms
- small bunch fresh parsley, chopped
- 125g/4½oz quick-cook polenta
- 300ml/½ pint hot chicken or vegetable stock
- 100g/3½oz spinach
- fresh chives, to garnish
- Heat the butter in a medium saucepan, add the onion and sauté for 3-4 minutes, or until softened but not coloured.
- Add the garlic and thyme and sauté for one minute. Add the mushrooms and sauté for 2-3 minutes. Stir in the parsley.
- Transfer half of the mushroom mixture to a bowl.
- Add the polenta and hot stock to the mushrooms left in the pan. Stir well and cook for five minutes over a medium heat, or until the polenta has absorbed the stock and become soft. Add the spinach to the polenta and stir well.
- To serve, spoon the soft polenta into a serving dish. Top with the reserved mushrooms and garnish with chives.