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Mushroom & spinach polenta

Sautéed mushrooms and spinach over creamy polenta.

20 min · 1 serving

Ingredients

  • ¼ cup quick-cooking corn polenta
  • 1 cup water
  • 1 cup sliced mushrooms
  • 1 handful spinach
  • 2 teaspoons olive oil

Let’s cook

  1. Cook the polenta in the water according to the packet.
  2. Sauté the mushrooms in olive oil for 7–8 minutes.
  3. Add spinach and cook until wilted; spoon over polenta.

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