World Cuisine

Sweetcorn and Spinach Polenta

cook 10 mins
  • 1 tablespoon olive oil, plus extra to serve
  • 4 spring onions, sliced
  • 200 g (7 oz) frozen sweetcorn
  • 800 ml (1 1/4 pints) hot vegetable stock
  • 200 g (7 oz) instant polenta
  • a large handful of spinach leaves
  • 125 g (4 oz) taleggio cheese, chopped
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper
  • Heat the olive oil in a saucepan and sauté the spring onions for 1 minute.
  • Stir in the sweetcorn, then pour in the vegetable stock and bring to the boil.
  • Pour in the polenta and cook, stirring constantly, for 1 minute, until the polenta thickens.
  • Stir in the spinach and cheese and season with salt and pepper. Serve drizzled with a little olive oil.
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