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A plate of mushroom polenta with a fork. Next to this is a block of parmesan cheese on a cheese grater, a bowl of black pepper and a bottle of olive oil.
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Mushroom Polenta with Spinach and Parmesan

A bowl of creamy, soft polenta topped with savory sautéd mushrooms and greens is the perfect way to warm up on a cold evening.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Entree
Cuisine: American/Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 4
Author: Abigail Chipley

Ingredients

Creamy Polenta

  • 1 cup polenta or medium-ground cornmeal
  • 4 cups water
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup finely grated Parmesan cheese

Sautéed Mushrooms and Spinach

  • 3 tablespoons extra virgin olive oil, plus more to serve
  • 1 1/2 pounds mushrooms, thinly sliced
  • 1 large shallot, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon ground black pepper
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 3 cups bag baby spinach
  • Parmesan cheese, to serve

Instructions

  • Simmer the polenta. Combine the polenta or cornmeal, water, and Kosher salt in a Dutch oven and set over medium-high heat. Bring to a simmer, stir, and reduce the heat to low. Cook, stirring often to prevent the polenta from sticking to the bottom of the pot, until the grains are fully cooked, about 40 minutes.
  • Sauté the mushrooms. While the polenta cooks, heat olive oil in a large skillet over medium-high heat. Add the mushrooms, shallot, garlic, thyme, rosemary, and pepper. Cook, stirring frequently, until mushrooms release some of their liquid and begin to shrink, 10 minutes.
  • Add the wine. Pour in wine and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Cook, stirring, until the wine has nearly evaporated, about 2 minutes.
  • Add the greens. Add salt and baby spinach. Stir gently until wilted. Season with additional salt and pepper if needed
  • Finish the polenta. When the polenta is fully cooked, turn off the heat. Stir in butter and Parmigiano-Reggiano cheese until completely incorporated and creamy. Taste and add additional salt and pepper if desired. If you find it is too thick towards the end of cooking, stir in a little more water.
  • Serve. Spoon the hot polenta into shallow bowls and serve, topped with the mushroom mixture. Garnish with shaved Parmigiano-Reggiano and a drizzle of olive oil.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • I like to use medium grind or a combination of fine- and medium-grind cornmeal for the creamiest results.
  • Be careful! Polenta will bubble thickly, sending up splatters from time to time while cooking, especially when stirred. I recommend stirring it with a long-handled wooden spoon to keep your hands far away! 
  • Adjust the texture: After 45 minutes, the polenta should be thick and creamy but still pourable. If you find it is too thick towards the end of cooking, stir in a little more water.

Nutrition

Calories: 371.9kcal | Carbohydrates: 41.9g | Protein: 12.1g | Fat: 17.7g | Saturated Fat: 5.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 9.3g | Trans Fat: 0.2g | Cholesterol: 16.7mg | Sodium: 1323.7mg | Potassium: 854.6mg | Fiber: 3.5g | Sugar: 4.4g | Vitamin A: 3618.9IU | Vitamin C: 15.8mg | Calcium: 117.2mg | Iron: 2.6mg

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