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Polenta with spinach & artichokes
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280g jar Waitrose Sliced Artichoke Hearts Marinated In Garlic & Parsley
350g tub essential Waitrose Cheese Sauce
2 onions, thinly sliced
50g flaked almonds, roughly chopped
235g pack Waitrose Washed Spinach
1. Drain the artichokes, reserving 2 tbsp of the oil. Bring 1 litre salted water to the boil. Add the polenta and cook for 3 minutes, whisking until thick. Reduce the heat to low, stir in half the cheese sauce and leave to cook gently.
2. Meanwhile, heat the reserved oil in a large frying pan and fry the onions for
5 minutes until pale golden. Add the almonds and artichokes and cook for 1 minute. Add the spinach and cook for a further 2 minutes, stirring until the spinach is wilted.
3. Heat the remaining cheese sauce until piping hot. Spoon the polenta into shallow bowls and top with the vegetables and cheese sauce. Serve immediately.
Typical values per serving:
This recipe was first published in Thu Jul 13 10:00:00 BST 2017.