Polenta with spinach and mushrooms

  • 40 minutes
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  • gluten-free, 
  • lactose-free, 
  • vegetarian
Ingredients

Ingredients for 4 Portions

1.25 l stock
250 g Bramata polenta
175 g Emmentaler AOP
500 g spinach leaves
Salt
250 g mixed mushrooms or field mushrooms
1 onion
1 tbsp olive oil
0.5 dl sherry or white wine
0.5 dl stock
Pepper, nutmeg

Star of the dish
Emmentaler AOP Organic Mild/Classic
Preparation

Bring the stock to the boil. Gradually add the polenta and stir. Cook covered for 40 minutes, stirring from time to time. Cut the Emmentaler AOP into 1 cm cubes.

Throw the leaf spinach into plenty of boiling salted water. As soon as the spinach wilts, tip into a sieve and refresh with cold water.

Halve or quarter the mushrooms. Finely chop the onions. Heat the olive oil, fry the mushrooms in the oil and then deglaze with the sherry. Cook for 10 minutes, until nearly all the liquid has reduced. Squeeze excess water from the spinach and mix with the mushrooms. Add the stock and heat. Season to taste with salt, pepper and nutmeg.

Stir at least half of the cheese cubes into the polenta. Serve the polenta with the mushroom-spinach mix, scatter the remaining cheese cubes over it.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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