Polenta with Rosemary

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

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

45
g

Butter

100
g

Dolcelatte Cheese

Fruits

1
piece

Lemon

zest only

GrainsCereals

110
g

Polenta

quick-cook variety

Liquids

300
ml

Chicken Stock

300
ml

Vegetable Stock

NutsSeeds

1
sprig

Rosemary

finely chopped

OilsFats

15
ml

Olive Oil

Vegetables

0.25
piece

Red Onion

finely chopped

100
g

Baby Spinach Leaves

Steps

Heat the oil and butter in a saucepan and cook the onion over medium heat for three minutes.
Add the rosemary, lemon zest, polenta, and 300ml of stock to the pan.
Cook the mixture while stirring constantly according to the packet instructions.
Stir in the spinach leaves until they have wilted.
Plate the polenta mixture and top with the cheese to serve.