Cheesy Polenta with Portobello and Spinach Ragout

Ingredients

• FOR POLENTA:
• 4 cups Water
• 1 Tablespoon Butter
• 1 pinch Salt
• 2 cups Extra Fine Polenta
• ¼ cups Heavy Cream
• 2 cloves Garlic, Grated
• ⅓ cups Cheddar Cheese, Shredded
• ¼ cubes Finely Crumbled Feta
• _____
• FOR RAGOUT:
• 3 whole Portobello Caps, Sliced
• 1 whole Red Onion Finely Sliced
• 2 cloves Garlic
• 2 Tablespoons Extra Virgin Olive Oil
• 2 cups Fresh Baby Spinach
• ¼ cups Crumbled Feta
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag