Mushroom and Spinach Polenta recipe - ingredients, nutrition and when to eat it
Mushroom and spinach polenta is made by gently cooking cornmeal and serving it with mushrooms, spinach, and cheese.
Mushroom and spinach polenta is made by gently cooking cornmeal and serving it with mushrooms, spinach, and cheese. Savory cornmeal porridge comes together with the mushrooms’ rich flavor and the cheese’s salty bite. It’s just right for a cozy evening meal.
World cuisine · 30 minutes to cook
Nutrition (per 462.3g serving): 444 kcal · protein 12.2g · carbohydrate 50.5g · fat 23.2g · sodium 1297mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the cornmeal a little at a time rather than all at once to keep lumps from forming.
Tips: If the polenta gets too thick, stir in a tablespoon or two of warm water to loosen it.
Tips: The cheese is salty, so taste before adding salt at the end.
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Ingredients (1 serving)
- Cornmeal — 50 g
- Water — 250 ml
- Cremini mushrooms — 4 pc
- Spinach — 1 handful
- Olive oil — 1 Tbsp
- Garlic — 1 pc
- Butter — 1 tsp
- Parmesan cheese — 15 g
- Salt — 1 tsp
- Ground black pepper — 1 pinch