Polenta with Mushrooms and Spinach

Name: Polenta with Mushrooms and Spinach
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 12 servings.
Ingredients: 3 tablespoons olive oil, divided; 1 tube (18 ounces) polenta, cut into 1/2" slices; 1 pound sliced fresh mushrooms; 1 shallot, chopped; 1/2 cup sherry; 1 tablespoon all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup vegetable broth; 5 cups fresh baby spinach (about 5 ounces)

As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. —Marcy Delpome, Stanhope, New Jersey

Ingredients

3 tablespoons olive oil, divided
1 tube (18 ounces) polenta, cut into 1/2" slices
1 pound sliced fresh mushrooms
1 shallot, chopped
1/2 cup sherry
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable broth
5 cups fresh baby spinach (about 5 ounces)

Directions

Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp.
Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan.
In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes.
Arrange polenta on a platter; top with mushroom mixture.

Nutrition Facts

1 slice with 3 tablespoons topping: 97 calories, 4g fat (1g saturated fat), 0 cholesterol, 295mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 2g protein.

Reviews

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Nicola

Mar 28, 2020

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