Monday, March 7, 2016

Spinach and Mushroom Polenta

If you want an Italian type side dish to make for multiple people but don't want to make a pasta dish or salad, try out this recipe for spinach and mushroom polenta. The polenta is soft and filled with spices, and the mushrooms and spinach are combined with crunchy pine nuts and topped with some shaved Parmesan!


3 c. water
1 c. polenta (I use Bob's Red Mill)
2 Tbs. butter
2 tsp. Italian seasoning
1 tsp. garlic salt

Heat 3 c. water in a small saucepan to high heat. When the water is boiling, add in the polenta and stir together. Reduce the heat to between medium and medium high and let cook for 5 minutes, stirring occasionally. Place a cover on top and remove from the heat. Let it sit for a few minutes (you can make the next component during your wait). After the polenta has been sitting, add in the butter, Italian seasoning and garlic salt and stir everything together. Place the cover back on top to keep warm until you are ready to serve.

3 c. chopped button mushrooms, chopped
6 c. spinach, chopped
2 Tbs. butter
2 Tbs. chives (I use freeze dried)
3 tsp. garlic salt
1 tsp. fresh cracked pepper

In a large non stick pan, melt the butter on medium heat. Add in the mushrooms, spinach, chives, and seasonings and stir occasionally for about 3-4 minutes until the spinach is wilted and the mushrooms are cooked down.  Pour the polenta into a serving dish and top with the mushroom mixture. Drizzle everything with some extra virgin olive oil and shaved Parmesan cheese.

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