Soft polenta, mushrooms & spinach

Cooking for one? Getting takeout is quicker. But is it actually tastier? This comfort food for one by Janneke Vreugdenhil, author of the first cookbook for solo cooks, Solo Food, really takes only a little more than fifteen minutes. Provided you use a packet of instant polenta. Who cares? No one will find out.

Preparation

Bring 500 ml water with a pinch of salt to the boil in a saucepan. Sprinkle the polenta into the bubbling water while whisking with a whisk. Cook for 3–5 minutes, or for as long as indicated on the package. Add extra (boiling) water if necessary; the polenta should be lovely and smooth. Stir almost all the Parmesan into the polenta. Taste and season with freshly ground pepper and, if necessary, salt.

Mushrooms

While the polenta is cooking, fry the mushrooms in a splash of olive oil. Add the garlic at the end and fry briefly, then season with salt and pepper. Remove the mushrooms from the pan and add the spinach. Stir-fry until the spinach has wilted.

Remove the spinach from the pan and fry a sunny-side-up egg (add another splash of olive oil if necessary). Stir the butter into the polenta and spoon it into a deep plate. Divide the mushrooms and spinach over it and place the egg on top. Sprinkle with the remaining Parmesan.

Recipe and image from:
Solo Food
Janneke Vreugdenhil
Published by Podium
€ 19.99