Polenta with Rosemary

A creamy quick-cook polenta flavored with rosemary and lemon, finished with fresh spinach and melted dolcelatte cheese.

Vegetarian Quick Italian Main Course Polenta

Estimated Nutrition

Calories

1358.5

kcal / serving

1358.5 kcal total

Carbs

86.4g

per serving

86.4 g total

Fat

98.2g

per serving

98.2 g total

Protein

41.5g

per serving

41.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

100

Dolcelatte Cheese

Fruits

piece

Lemon

zest only

GrainsCereals

110

Polenta

quick-cook variety

Liquids

300

Chicken Stock

300

Vegetable Stock

NutsSeeds

sprig

Rosemary

finely chopped

OilsFats

Olive Oil

Vegetables

0.25

piece

Red Onion

finely chopped

100

Baby Spinach Leaf

Method

Plate the polenta mixture and top with the cheese to serve.

Stir in the spinach leaves until they have wilted.

Cook the mixture while stirring constantly according to the packet instructions.

Add the rosemary, lemon zest, polenta, and 300ml of stock to the pan.

Heat the oil and butter in a saucepan and cook the onion over medium heat for three minutes.