Soft Polenta With Mushroom And Feta

• 1 tbsp vegetable or olive oil
• 10.5 oz mixed mushrooms, thickly sliced
• 1 clove garlic, minced
• 7 oz baby plum tomatoes, halved lengthwise
• 3.5 oz baby spinach
• 1 cup reduced-fat milk
• 1/2 cup vegetable stock
• 2.5 oz instant polenta
• 1/4 cup millet
• 3.5 oz feta cheese, crumbled
• 2 tbsp fresh mint, chopped

1. Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms. Cook for 2 mins, or until just soft. Add garlic and tomatoes. Cook for 2 mins, or until soft. Add spinach. Cook for 1 min, or until just wilted. Remove from heat and cover to keep warm.
2. Meanwhile, bring milk and stock to a boil. Reduce heat and slowly whisk in polenta and millet. Cook for 8-10 mins, or until thick. Season.
3. Divide polenta between serving bowls. Top with mushroom mixture. Sprinkle with feta and mint. Serve.

vegetable, mixed mushrooms, clove garlic, tomatoes, baby spinach, milk, vegetable stock, polenta, millet, feta cheese, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/24293 (may not work)