Mediterranean Mushroom and Spinach Polenta
Sautéed mushrooms, baby spinach, and pine nuts served over a base of savory polenta.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 cup Instant polenta
- 4 cups Vegetable broth
- 12 ounces Cremini mushrooms, sliced
- 5 ounces Fresh baby spinach
- 1/4 cup Pine nuts
- 3 tablespoons Extra virgin olive oil
- 3 cloves Garlic cloves, minced
- 1/2 cup Feta cheese, crumbled
- 1 teaspoon Dried oregano
- 1 tablespoon Lemon juice
- 1/2 teaspoon Salt and black pepper
Instructions
- 1
In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden brown and fragrant, then set aside.
- 2
Bring the vegetable broth to a boil in a medium saucepan, then slowly whisk in the polenta and a pinch of salt.
- 3
Reduce heat to low and cook the polenta for 5 minutes, stirring frequently until thick and creamy.
- 4
While polenta cooks, heat olive oil in a large skillet over medium-high heat and add the sliced mushrooms.
- 5
Sauté mushrooms for 6-8 minutes until browned, then add the minced garlic and dried oregano for 1 minute.
- 6
Add the baby spinach to the skillet and toss until just wilted, then stir in the lemon juice and season with salt and pepper.
- 7
Divide the warm polenta into bowls and top generously with the mushroom and spinach mixture.
- 8
Garnish each serving with the toasted pine nuts and crumbled feta cheese before serving.
Ratings & Reviews
No ratings yet
