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Soft Polenta with Mushrooms and Spinach

5.0

(2)

The ingredients in a bowl topped with a fried sunnyside egg.
Photo by Floortje Van Essen-Ingen Housz

Take some instant polenta, mushrooms, spinach and an egg, and in 15 minutes you’ve got a plate of comfort food for one. By cooking twice the amount of polenta and turning half of it out onto a flat plate, this maize porridge will set into a nice flat disc that you can use as a pizza base the following day. If you should happen to end up with some leftover spinach, you can use it to make a salad to eat with your pizza.

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