Spinach Polenta with Sauteed Veggies & Mushrooms

Spinach Polenta with Sauteed Veggies & Mushrooms

If polenta wasn’t yummy enough, making it with spinach & topping it with sauteed veggies & mushrooms make it even more scrumptious.  Healthy & decadent at the same time!

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Spinach Polenta with Mushrooms Peas & Carrots
spinach polenta
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Course Dinner
Cuisine Italian
Keyword spinach
Servings
Course Dinner
Cuisine Italian
Keyword spinach
Servings
spinach polenta
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Chop veggies & mushrooms, and sauté, seasoned as you like. Set aside.
  2. In a saucepan, bring water to boil over med-high heat.
  3. Meanwhile, combine ¼ cup broth & spinach leaves in a blender. Puree until creamy & set aside.
  4. Add cornmeal & ¼ tsp salt to the saucepan. Cook stirring continuously, until it thickens slightly, 5-7 minutes.
  5. Turn the burner to low heat. Add spinach puree, parmesan & black pepper. Cook for 15 minutes, stirring occasionally, adding more broth if the mixture thickens too quickly & isn’t creamy anymore. Top creamy polenta with veggies & serve.
Recipe Notes

Recipe adapted from F and F.

Buy your spinach here.

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