SPINACH POLENTA RECIPES

Name: Creamy polenta with spinach
Total time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: 175g quick-cook polenta; 5 tbsp mascarpone; 100g bag spinach

CREAMY POLENTA WITH SPINACH RECIPE | BBC GOOD FOOD

Creamy polenta with spinach recipe | BBC Good Food image

Delicious, comforting and ready in five minutes

Provided by Emma Lewis

Categories Dinner, Lunch, Side dish, Snack, Supper

Total Time 5 minutes

Yield 4

Number Of Ingredients 3

Ingredients

175g quick-cook polenta
5 tbsp mascarpone
100g bag spinach

Steps:

Cook the polenta according to pack instructions. When the polenta is softened and smooth, stir through the mascarpone and spinach. Leave for 30 secs until the spinach has just begun to wilt, stir again and then serve.

Nutrition Facts : Calories 240 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.14 milligram of sodium

POLENTA WITH MUSHROOMS AND SPINACH RECIPE: HOW TO MAKE IT

Polenta with Mushrooms and Spinach Recipe: How to Make It 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

Total Time 01 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 12 servings.

Number Of Ingredients 10

Ingredients

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, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 295mg sodium, CarbohydrateContent 12g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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