Fennel-Spinach Vegetable with Polenta

Ingredients

• 600 ml Vegetable Broth
• 400 ml almond drink (almond milk) or another plant-based drink
• 15 g Butter (1 tbsp)
• 200 g polenta (cornmeal)
• 1 bulb fennel
• 400 g frozen spinach, thawed
• 1 tbsp Olive Oil
• Salt
• nutmeg
• 50 g Gorgonzola (45% fat in solids)

Instructions

1. 1.

   Bring vegetable broth, plant drink and butter to a boil. Stir in polenta and cook over low heat for 3 minutes while stirring. Remove from heat, cover and let stand for 10 minutes.

2. 2.

   Meanwhile clean, wash and slice fennel into strips. Drain spinach well.

3. 3.

   Heat oil in a pot. Sauté fennel for 4 minutes over medium heat, then add spinach and heat for 2 minutes. Season with salt and freshly grated nutmeg. Spread polenta on plates, crumble Gorgonzola over it, and arrange the vegetable on top.