Quick Creamy Polenta with Golden Mushrooms, Spinach and Lemon

Instructions

1. 1

   In a medium saucepan, bring the vegetable broth and water to a gentle boil over medium-high heat. Once boiling, reduce to medium-low and slowly rain in the instant polenta, whisking constantly for 4 to 5 minutes until thickened.

2. 2

   Turn off the heat and stir in the butter, 35 g (1/3 cup) of the Parmesan, half of the lemon zest, 1/2 tsp salt, and a few grinds of black pepper. Mix until creamy. If it becomes too thick, add 1 to 2 tbsp extra hot water.

3. 3

   While the polenta cooks, heat a large skillet over high heat for 1 minute. Add the olive oil and the mushrooms in a single layer. Cook without stirring for 3 minutes so they develop deep color.

4. 4

   Stir the mushrooms and add the garlic, thyme, red pepper flakes if using, 1/2 tsp salt, and black pepper. Cook 2 to 3 minutes more, until the mushrooms are golden and tender and the garlic is fragrant.

5. 5

   Add the spinach to the skillet and sauté for 1 to 2 minutes until wilted. Stir in 2 tbsp lemon juice and the remaining lemon zest. Taste and adjust with salt and pepper.

6. 6

   Divide the creamy polenta among shallow bowls. Spoon the mushrooms and spinach over the top, then finish with the remaining 15 g (about 2 tbsp) Parmesan. Serve immediately while hot.