Polenta With Mushrooms And Spinach Recipes

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SOFT POLENTA WITH MUSHROOMS AND SPINACH



Soft Polenta with Mushrooms and Spinach image

In this easy dinner, instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.

Provided by Janneke Vreugdenhil

Categories     HarperCollins     Dinner     Mushroom     Spinach     Vegetarian     Parmesan     Quick & Easy     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 1 serving, with leftovers

Number Of Ingredients 9

150 g (about 1 cup) instant polenta
75 g (2.6 ounces) Parmesan cheese (about 3/4 cup grated)
Olive oil, for greasing and frying
150 g (5 1/4 ounces) mushrooms (just one kind or a mixture), sliced into smaller pieces, if necessary
1 garlic clove, crushed
150 g (5 1/4 ounces) baby leaf spinach
1 egg
A small knob of butter
Salt and freshly ground pepper, to season

Steps:

  • In a pan, bring 3 cups water to a boil with a pinch of salt. Stir with a whisk as you sprinkle the polenta into the boiling water. Let the mixture cook for 3-5 minutes, or for the time given in the packet instructions. Add extra (boiling) water if necessary, the polenta should be nice and soft. Grate in nearly all of the Parmesan. Taste and season with freshly ground pepper and more salt, if necessary.
  • When cooked, pour half of the polenta onto a flat plate that you've greased with olive oil, cover with plastic wrap and put in the fridge for tomorrow.
  • While the polenta cooks, sauté the mushrooms in a small splash of olive oil over a medium-high heat for around 10 minutes. Add the garlic at the end and cook briefly, then sprinkle with salt and pepper.
  • Remove the mushrooms from the pan and add the spinach. Stir-fry the spinach until just wilted. Remove the spinach from the pan and fry an egg (you might need to add another small splash of olive oil).
  • Stir the butter into the cooked polenta and spoon it into a deep plate. Arrange the mushrooms and spinach on the polenta and top with the fried egg. Season lightly with salt and pepper. Top with the rest of the Parmesan, in slices.

POLENTA WITH MUSHROOMS AND SPINACH



Polenta with Mushrooms and Spinach image

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

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

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)

Steps:

  • 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 : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

CREAMY POLENTA WITH MUSHROOMS



Creamy Polenta With Mushrooms image

Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.

Provided by Sam Sifton

Categories     weekday, appetizer, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
  • Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
  • Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
  • Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
  • Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
  • Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram

CREAMY POLENTA WITH SPINACH



Creamy Polenta with Spinach image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

2 cups low-sodium chicken broth
2 tablespoons olive oil
2 cloves garlic, smashed and peeled
3/4 cup quick-cook polenta
Kosher salt
1 cup freshly grated Parmesan, plus more for serving
1/2 cup (4 ounces) mascarpone cheese
1/2 cup freshly grated pecorino cheese
3 tablespoons unsalted butter
5 ounces baby spinach, roughly chopped

Steps:

  • In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
  • Pour the polenta into a large bowl and serve with grated Parmesan over the top.

MUSHROOM POLENTA



Mushroom Polenta image

Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We've upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

POLENTA AND POACHED EGGS WITH SPINACH AND MUSHROOMS



Polenta and Poached Eggs With Spinach and Mushrooms image

In an effort to remove most processed white stuff - flour and sugar - from my diet, have recently begun to experiment more with grains. One Sunday I was in the mood for something decadent like Eggs Benedict or Eggs Florentine and came up with this. Thought it was good enough for sharing. The recipe requires a bit of work so for convenience, one could make this with either store bought or left over polenta wedges. Country Lady has great instructions for making poached eggs (#79662) if you need more detail. This would work well for those in the later phases of the South Beach Diet.

Provided by justcallmetoni

Categories     Breakfast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 16

1/2 cup yellow cornmeal (I like course ground but use whatever you have)
1 1/4 cups water, divided
1/8 teaspoon salt
1/4 teaspoon dried basil
4 eggs, at room temperature
4 cups water
1 1/2 tablespoons white vinegar
1 1/2 teaspoons olive oil
1 clove garlic, minced
1/4 cup onion, finely diced
1 (10 ounce) package frozen chopped spinach, thawed
1 cup mushroom, sliced
1 teaspoon balsamic vinegar
1 -1 1/2 cup spaghetti sauce (jarred is fine)
2 tablespoons parmesan cheese, grated
salt and pepper

Steps:

  • Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
  • Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
  • Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
  • Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
  • In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
  • Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.
  • Depending on how you like your yolks, cook 3 to 5 minutes.
  • In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
  • Add the mushrooms and continue to cook another 2 minutes.
  • Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
  • Cook and additional 4-5 minutes.
  • Add spaghetti sauce and balsamic vinegar until sauce is heated through.
  • Season with salt and pepper to taste.
  • To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
  • Garnish with Parmesan cheese.
  • Enjoy!

POLENTA WITH SPINACH



Polenta with Spinach image

Provided by James Beard

Categories     Side     Bake     High Fiber     Lemon     Cornmeal     Spinach     Winter     House & Garden

Yield Serves 6

Number Of Ingredients 8

2 packages frozen spinach
1 clove garlic, chopped
Juice of 1/2 lemon
1/2 teaspoon salt
4 tablespoons olive oil
1 recipe polenta
Butter
Grated Parmesan Cheese

Steps:

  • Cut the frozen blocks of spinach into small pieces and place in a heavy skillet without water. Cover the pan and heat the spinach just until it is thoroughly thawed. Drain and chop very fine. Blend the chopped spinach with the garlic, lemon juice, salt and olive oil. Oil an oval or square baking dish and put the spinach in the bottom. Top with polenta, dot with butter and sprinkle with Parmesan cheese. Bake in a 375°F. oven for 15-20 minutes, or until the polenta is delicately brown. Serve as an accompaniment to beef, veal or pork dishes.

BAKED POLENTA WITH BALSAMIC MUSHROOMS



Baked Polenta with Balsamic Mushrooms image

Mushrooms roasted with balsamic vinegar are nestled in creamy, cheesy polenta in this bake that doubles as a vegetarian main dish or side.

Provided by LauraF

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 13

14 baby bella mushrooms, stemmed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
2 ½ cups water
2 cups half-and-half
¾ cup polenta
¾ cup diced Swiss cheese
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup finely grated Parmesan cheese
2 cups half-and-half
1 teaspoon black truffle salt, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
  • Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
  • Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
  • Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
  • Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

Nutrition Facts : Calories 673.8 calories, Carbohydrate 41.7 g, Cholesterol 123.6 mg, Fat 47.1 g, Fiber 3.7 g, Protein 24.2 g, SaturatedFat 25.2 g, Sodium 1549.9 mg, Sugar 5.2 g

POLENTA GRATIN WITH SPINACH AND WILD MUSHROOMS



Polenta Gratin With Spinach and Wild Mushrooms image

Using the Polenta in a tube in the refigerator section. You can add pre-cooked sausage, chicken or shrimp in the third step of this if you'd like.

Provided by KelBel

Categories     Spinach

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
4 cups wild mushrooms, sliced
1 large shallot, minced
8 ounces Baby Spinach, washed
1/2 teaspoon thyme
1/8 teaspoon nutmeg, grated
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup vegetable broth
1/2 cup cream
18 ounces prepared polenta, cut into 1/4-inch slices
1 cup gruyere cheese, shredded

Steps:

  • Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes.
  • Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper.
  • Spread the spinach mixture evenly in a 1.5 quart baking dish. (can add pre-cooked chicken, shrimp or sausage).
  • In a small saucepan, melt the butter. Whisk in the flour over moderately high heat.
  • Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach mixture.
  • Sprinkle 1/2 cup Gruyère over spinach and sauce.
  • Arrange the polenta slices next in overlapping concentric circles, pressing to submerge the polenta slightly.
  • Sprinkle the remaining 1/2 cup Gruyère on the polenta, cover with foil and bake for 40 minutes.
  • Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 209.2, Fat 16.8, SaturatedFat 8.9, Cholesterol 47.4, Sodium 235.2, Carbohydrate 7.3, Fiber 1.4, Sugar 1.6, Protein 9.1

ZESTY SHRIMP AND SPINACH POLENTA BAKE RECIPE BY TASTY



Zesty Shrimp And Spinach Polenta Bake Recipe by Tasty image

Here's what you need: shrimp, olive oil, McCormick® Zesty Spice Blend, grape tomatoes, chicken broth, heavy cream, medium-grind polenta, grated parmesan cheese, unsalted butter, baby spinach

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Time 33m

Yield 4 servings

Number Of Ingredients 10

1 lb shrimp, pelled and deveined
2 tablespoons olive oil, divided
3 tablespoons McCormick® Zesty Spice Blend, divided
¾ cup grape tomatoes, halved lengthwise
3 cups chicken broth
½ cup heavy cream
1 cup medium-grind polenta
½ cup grated parmesan cheese
2 tablespoons unsalted butter
2 cups baby spinach

Steps:

  • In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 2 tablespoons McCormick® Zesty Spice Blend until well coated.
  • Heat a 9-inch cast iron skillet over medium-high heat. Working in batches of 5-6, cook the shrimp for 45 seconds on each side, until starting to turn golden and opaque. Transfer to a clean medium bowl and repeat with the remaining shrimp.
  • Add the remaining tablespoon olive oil, remaining tablespoon McCormick® Zesty Spice Blend, and the tomatoes to the bowl with the shrimp and toss to combine.
  • Remove the skillet from the heat and wipe out any crispy bits. Let the skillet cool for about 10 minutes.
  • Return the skillet to medium heat and add the chicken broth and cream, whisking to combine. Cook until the liquid begins to steam, about 5 minutes.
  • Slowly pour in the polenta, whisking well to prevent clumps from forming. Cook for 12-15 minutes, until the polenta is thick and the grains are tender, whisking constantly to prevent the polenta at the bottom of the pan from burning or clumping. Remove the pan from the heat.
  • Whisk in the Parmesan cheese and butter, then fold in the spinach. It will wilt from the residual heat.
  • Set an oven rack 3 inches from the broiler and turn the broiler on high.
  • Arrange the shrimp on top of the polenta in the pan and top with the tomatoes and any remaining marinade from the bowl.
  • Broil the skillet for 3 minutes, checking occasionally to avoid burning, until the polenta is golden brown and the tomatoes soften.
  • Enjoy!

Nutrition Facts : Calories 1006 calories, Carbohydrate 56 grams, Fat 73 grams, Fiber 2 grams, Protein 31 grams, Sugar 10 grams

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From reddit.com


POLENTA WITH MUSHROOMS AND SPINACH RECIPE: HOW TO MAKE IT
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
From preprod.tasteofhome.com


MUSHROOM POLENTA RECIPE - SIMPLY RECIPES
2022-03-28 Heat the same large skillet used for the mushrooms over medium heat. Add the remaining 2 tablespoons oil, 1/4 teaspoon salt, garlic, onion, oregano, thyme, and crushed red pepper flakes. Cook stirring until the onions are tender and limp, about 10 minutes. Add a drizzle of oil if the vegetables look too dry.
From simplyrecipes.com


CREAMY POLENTA WITH ROASTED TOMATOES, MUSHROOMS, AND SPINACH
2016-01-07 Place tomatoes in a baking pan or cast iron pan and bake for about 30 minutes at 350 degrees. Place garlic, spinach, corn and mushrooms in a saute pan over low heat with a few tablespoons water. Saute until mushrooms begin to soften and spinach wilts. Place 3 cups water in a medium sized pot over high heat. Heat until boiling, then turn to low.
From doradaily.com


QUICK POLENTA WITH SPINACH & MUSHROOMS & FRIED EGG
2015-09-02 In hot pan, add 1/2 teaspoon oil, mushrooms, cook 2 minutes, turn down heat, add garlic, cook 2 minutes. Season spinach and mushrooms with pinch Kosher salt and 3 grinds fresh pepper. Remove polenta (careful of the steam!!) whisk polenta until smooth, season pinch Kosher salt, 5 grinds fresh pepper, add butter, mix well. Serve it up!
From thecookingguy.com


BAKED POLENTA SQUARES WITH MUSHROOM RAGU & CHEESE | RECIPE
Apr 5, 2019 - Is there anything more appetizing than these colorful polenta squares topped with creamy mushroom ragu and perfectly melted cheese?? And while it got you thinking I bet your mouth is watering.
From pinterest.ca


BAKED CREAMY POLENTA WITH MUSHROOMS, TOMATOES AND SPINACH
2021-03-07 Add cheese, spinach and vinegar to polenta and mix until cheese is melted, and spinach is wilted. Taste and adjust seasoning. Cover and keep warm over low heat. Remove veggies from oven. Divide polenta among bowls and top with roasted veggies. Sprinkle with some extra cheese for good measure and serve immediately.
From whatlunitaloves.com


POLENTA, MUSHROOMS, AND SPINACH – EVERYDAY PLANT-BASED
2022-01-31 1 bunch fresh spinach Instructions Bring water and salt to a boil. Add polenta and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for a couple minutes. Stir in the nutritional yeast and the miso-water mixture. Sauté the onion over medium heat in a tablespoon or two of water.
From everydayplant-based.com


LAYERED POLENTA WITH MUSHROOMS, RICOTTA, AND SPINACH
Mix with the ricotta. Combine. Preheat the oven to 190 °C. Butter the bottom of a baking dish with butter and layer half of the polenta. Then layer all the spinach filling and smooth the remaining polenta and arrange on top the mushrooms. Dot with some butter and bake for 15 minutes in the oven. Servings : 8.
From lunchbox.eu


HERBED POLENTA TORTA & SPINACH, MUSHROOMS, & RICOTTA RECIPE
Let polenta cool completely until firm (about 4 hours at room temperature). Step 3. Preheat oven to 350°. Step 4. Prepare Spinach Filling: Step 5. Combine first 5 ingredients in a large nonstick skillet, and stir well. Cook over medium-high heat 7 minutes or until vegetables are tender and liquid nearly evaporates.
From myrecipes.com


30 POLENTA RECIPES THAT ARE SINFULLY EASY - INSANELY GOOD
2022-06-02 11. Paprika Manchego Polenta. If you like polenta but don’t always enjoy eating a bowl of mush, this manchego paprika polenta is for you! The manchego cheese gives excellent flavor minus the gooey texture. Then, the paprika offers a fantastic depth of flavor that doesn’t overpower the rest of the dish. 12.
From insanelygoodrecipes.com


CREAMY VEGAN POLENTA WITH MUSHROOMS, TOMATOES AND …
2022-02-20 Instructions Place 1 (about 13-ounce) can light coconut milk, 2 1/2 cups water, and 1/4 teaspoon kosher salt in a medium pot or large... Uncover and reduce the heat to low. While continually whisking, gradually stream in 1 cup polenta or yellow cornmeal and... Trim and quarter 12 ounces cremini ...
From thekitchn.com


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