25g / 1oz butter
1 small onion, finely chopped
1 garlic clove - crushed
225g / 8oz mushrooms finely chopped
50g / 2oz fresh or frozen spinach, finely chopped
80g / 3 3/4oz quick cook polenta
25g / 1oz parmesan cheese, grated
salt & pepper (optional)
oil for greasing
melt butter, add onion & garlic & cook for 2/3 mins until softened.
Add mushrooms & cook for another 3 mins
Add spinach and cook for a further few mins, stirring occassionally.
Remove from heat & set aside.
Bring 350ml/12 fl oz water to boil in a pan. Stirring constantly pour in polenta in a steady stream. Keep stirring (it gets quite hard) & cook for a few mins, until the polenta thickens & comes away from the sides of the pan.
Stir in onion mix, parmesan & seasoning (if using).
Oil a 1lb loaf tin, then spoon in mixture. Level surface and tap sides to remove air pockets.
Leave to cool totally. When cool, turn out & cut into thick slices. Brush with oilve oil & grill for 5 mins on each side until golden & crisp.
edit - just wanted to add, this is my adaptation of a JM recipe!