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!

spinach polenta

Spinach Polenta with Mushrooms Peas & Carrots


  • 2 cups water
  • 1/2 cup cornmeal
  • 1/2 tsp salt
  • 1/2 cup vegetable broth
  • 1 cup packed spinach leaves
  • 1 Tbsp grated Parmesan
  • 1/4 tsp black pepper
  • mushrooms, peas, and/or carrots for topping


  • Chop veggies & mushrooms, and sauté, seasoned as you like. Set aside.
  • In a saucepan, bring water to boil over med-high heat.
  • Meanwhile, combine ¼ cup broth & spinach leaves in a blender. Puree until creamy & set aside.
  • Add cornmeal & ¼ tsp salt to the saucepan. Cook stirring continuously, until it thickens slightly, 5-7 minutes.
  • 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 adapted from F and F.
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