Polenta with rosemary
By Paul Rankin
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- 45²µ/1½´Ç³ú butter
- ¼ red onion, finely chopped
- 1 rosemary sprig, finely chopped
- 1 lemon, zest only
- 110g/4oz quick-cook polenta
- 300ml/10½fl oz chicken stock (vegetarians may substitute vegetable stock)
- 100²µ/3½´Ç³ú baby spinach leaves
- 100²µ/3½´Ç³ú dolcelatte cheese
Method
Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft.
Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly.
To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese.
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