Serves 6
1 cup Polenta
6 oz Goat cheese
2 oz Butter
½ Onion, chopped
¾ bunch of washed Spinach
1 cup Leek, chopped
3 tsp Chef Josef’s Lime Cilantro (2 for Polenta /1 for the Tomato mixture)
3 cups Cherry tomatoes, cut in half
3 cup sliced, assorted Mushrooms
1 cup milk
5 cups water
Fresh Cilantro for Garnish
Step 1
Bring water and milk to a boil in a heavy sauce pain
Add 2 tsp Chef Josef’s Lime Cilantro into water
Pour Polenta slowly into Pan constantly stirring with a whisk or wooden spoon
Continue stirring until mixture thickens, 2 to 3 minutes.
Step 2
Turn heat to low and cook for 30 minutes, stirring every 6 to 10 minutes.
Stir Spinach into the Polenta.
Finish cooking Polenta for 10 to 15 minutes.
In a separate medium size saucepan melt the Butter and glaze the Onion and Leek until translucent.
Add the Tomatoes and Mushrooms.
Add the 1 tsp Chef Josef’s Lime Cilantro blend and sauté under high heat for 3 minutes.
Step 3
Serve the polenta into 6 bowls.
Spoon the Mushroom tomato mix over the Polenta and crumble Goat cheese on top.
Garnish with fresh chopped Cilantro.