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
Polenta with Mushrooms and Spinach
Polenta with Mushrooms and Spinach
Prep Time
35 min
Cook Time
40 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)
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.
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