This creamy recipe for polenta is a great Italian side dish, perfect for pairing with meat or fish dishes with a good glug of sauce or gravy. Make sure you add plenty of butter and season it well to get the best flavour.
- 175g quick cook polenta
- 3-4 tbsp. mascarpone cheese
- 2-3 tbsp. butter
- 2-3 tbsp. grated parmesan cheese
- 100g baby spinach leaves
- Salt and pepper
Boil enough water according to the polenta packet instructions. Season with salt. Whisk the polenta into the water and continue whisking until you have a smooth, creamy polenta without lumps. It should be hot all the way through and lovely and creamy.
When the polenta is cooked, stir in the spinach, mascarpone, butter and parmesan. Taste and add salt and pepper. Taste again, dot with a little more butter and serve immediately.