Rosemary & Lemon Spinach & Mushroom Polenta Bake

Spinach & Mushroom Polenta Bake finished with rosemary & lemon flavors; a practical, single-serving dinner with measured ingredients.

Preparation time

30 min

Calories

214 kcal

Protein

11.1 g

Carbohydrates

42.9 g

Fat

1.7 g

Fiber

6.5 g

Ingredients

• 210 g cooked polenta
• 150 g mushrooms
• 100 g spinach
• 3 g rosemary
• 25 g lemon

Instructions

1. Weigh the ingredients for one serving. Wash and prepare rosemary, lemon.
2. Sauté mushrooms until browned and wilt spinach.
3. Layer polenta and vegetables in a dish and bake at 200°C for 15 minutes.
4. Add rosemary, lemon at the appropriate stage: cook vegetables and aromatics with the base, fold in herbs or citrus at the end, and add fruit or nuts just before serving. Taste and season as needed.