Creamy polenta with spinach

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Emma Lewis

3 ratings

Recipe by Emma Lewis

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1. Cook the polenta according to pack instructions. When the polenta is softened and smooth, stir through the mascarpone and spinach. Leave for 30 secs until the spinach has just begun to wilt, stir again and then serve with the pork.

240 kcalories, protein 5g, carbohydrate 33g, fat 10 g, saturated fat 6g, fibre 2g, salt 0.14 g

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• Alica K

  08 April 2008

  Alica K rated and commented on this recipe

  

  whenever I have spinach or chard I make this meal- ideal for midweek supper. I use ricotta instead of mascarpone to save some calories.

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• Belkey

  29 May 2008

  Belkey rated and commented on this recipe

  

  This makes a really good alternative to mash or pasta, particularly when serving italian inspired casseroles. I made far too much and let the leftovers harden before slicing into large chunks, brushing with olive oil and popping under the grill & then added to salad boxes for lunch at work.

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• Poolio

  20 January 2009

  Poolio rated and commented on this recipe

  

  I had never prepared polenta before but this was delicious! I also used ricotta in stead of mascarpone.

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Ingredients

• 175g quick-cook polenta
• 5 tbsp mascarpone
• 100g bag spinach

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Serves 4

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Ingredients

• 175g quick-cook polenta
• 5 tbsp mascarpone
• 100g bag spinach

240 kcalories, protein 5g, carbohydrate 33g, fat 10 g, saturated fat 6g, fibre 2g, salt 0.14 g

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