Polenta with rosemary
Creamy polenta infused with fragrant rosemary and bright lemon zest creates a rich, comforting base. Tossed with fresh spinach and topped with melted Dolcelatte cheese, this dish offers an exquisite balance of earthy and tangy flavours. Serve it warm straight from the pan for the creamiest texture.
Ingredients
- Olive Oil15 ml
- Vegetable stock400 ml
Instructions
3 steps- 1
Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft.
- 2
Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly.
- 3
To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese.
Nutrition
1 serving ≈ 520 g
Nutrition values are estimates. - means data is unavailable.
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