De-skin the salmon filet and cut into 1 inch chunks
Dice the spinach.
Pour the polenta into the pan with the cumin, bouillon powder, salmon and milk and bring to a medium temperature.
The trick with polenta is to keep stirring so it doesn’t go lumpy. Once it starts to bubble and spit turn the temperature right down to a very low simmer.
Add the peas, spinach and cream cheese and stir in.
Once the salmon is cooked it will start to flake you can take the polenta off the heat.
If you want to eat it later you must keep it on a hot plate or in a warm oven and put cling film directly over the top of the polenta to act like a skin to stop it going solid.
If you want to have it for leftovers pour into a tupperwear and put into the fridge then it will go solid and can have it as a handheld cold meal or snack..
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