- 1 tbsp olive oil
- 45g/1½oz butter
- ¼ red onion, finely chopped
- 1 rosemary sprig, finely chopped
- 1 lemon, zest only
- 110g/4oz quick-cook polenta
- 300ml/10½fl oz chicken stock (vegetarians may substitute vegetable stock)
- 100g/3½oz baby spinach leaves
- 100g/3½oz dolcelatte cheese
- Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft.
- Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly.
- To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese.