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Polenta with Mushrooms and Spinach

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
  • Total Time
    Prep: 35 min. Bake: 40 min.
  • Makes
    12 servings


  • 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)


  • 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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