Soft Polenta with Mushrooms and Spinach
Ingredients
- 150 g (about 1 cup) instant polenta
- 75 g (2.6 ounces) Parmesan cheese (about 3/4 cup grated)
- Olive oil, for greasing and frying
- 150 g (5 1/4 ounces) mushrooms (just one kind or a mixture), sliced into smaller pieces, if necessary
- 1 garlic clove, crushed
- 150 g (5 1/4 ounces) baby leaf spinach
- 1 egg
- A small knob of butter
- Salt and freshly ground pepper, to season
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