Goat'S Cheese Polenta With Mushrooms

• 450 ml dry white wine
• 450 ml water
• 1 teaspoon salt
• 85 g butter, cut into cubes
• 175 g instant polenta
• 175 g firm goat cheese, cubed
• 3 tablespoons olive oil
• 225 g trimmed mixed mushrooms
• 300 g Baby Spinach
• 50 g vegetarian cheddar cheese, grated

1. Place water and wine in a pan and bring to the boil.
2. Add the salt and butter and once the butter is melted add the polenta in a steady stream. Whisk until cooked (for most brands, 2 minutes).
3. Remove from the heat and stir in the goats cheese.
4. In a fry pan heat 1 tbsp of the oil and fry the mushrooms for 2 minutes, remove and set aside.
5. Split the spinach into 2 batches and fry in 1 tbsp oil for each batch. Fry until just wilted.
6. Serve the polenta topped with the spinach and mushrooms and sprinkled with the cheddar.

white wine, water, salt, butter, polenta, goat cheese, olive oil, mushrooms, spinach, cheddar cheese

Taken from www.food.com/recipe/goats-cheese-polenta-with-mushrooms-197090 (may not work)